Posted: January 21 2011 in RecipesSalads

3 cups cooked Lundberg Short Grain Brown Rice
2 cups drained pineapple chunks, reserve liquid
2 cups sliced celery
2 cups cooked chicken, cut in bite-sized pieces
¾ cup mayonnaise
Salt and pepper, to taste

Combine rice, pineapple, celery and chicken. Blend 1/2 cup pineapple juice with mayonnaise. Add to rice and chicken mixture. Toss lightly.
Serves 6.

Recipe from Lundberg Family Farm’s website