• 1/2 cup mayonnaise
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 cups cold cooked rice
• 2 cups cut-up chicken
• 2 medium stalks celery, sliced (1 cup)
• 1 small bell pepper, chopped (1/2 cup) red was yummy
• 1 can (15 1/4 oz) pineapple chunks, drained
• Salad greens
• 2 medium tomatoes, cut into wedges

1. Mix mayonnaise, yogurt, curry powder, ginger, salt and cayenne pepper in a large bowl.
2. Stir in rice, chicken, celery, bell pepper and pineapple.
3. Cover and refrigerate about 2 hours.
4. Just before serving, line 6 salad plates with salad greens.
5. Divide salad evenly among plates.
6. Garnish with tomato wedges.
7. Serves 6
8. Calories 310, calories from fat 90, fat g 10, saturated g 2, cholesterol mg 40, sodium mg 270, carbohydrate g 39, dietary figer g 2, protein g 18

I can't remember where I got this recipe from. I think it came from one of the Martha Stewart magazines a few years back