Ingredients
1 package (6.6 ounces) toasted almond rice pilaf2 cups cubed cooked chicken3/4 cup diced celery1/2 cup dried cranberries1/2 cup golden raisins1/2 cup mayonnaise1/3 cup chutney3 tablespoons sour cream2 tablespoons lemon juice1 teaspoon curry powder2 medium apples, cubed6 lettuce leaves1/4 cup sliced almonds, toasted
Preparation
Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice.
In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Serve on lettuce; garnish with almonds.
