Chicken and Rice Salad

Great for showers and luncheons!

Adapted from Sylvia Terry's recipe.

3 Tbs. brown sugar
1 tsp salt
1/4 cup Canola oil
2 Tbs. white vinegar

Mix together and pour over:

4 chicken breasts, cooked and cubed
1 (20 ounce) can pineapple tidbits, drained
3 cups cooked white rice

Stir together and refrigerate overnight.

The next day add:

1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 - 2 cups washed grapes
1/2 - 1 cup cashews
1/2 cup mayonnaise

Stir well. Fold in: 

2 (15 ounce) cans mandarin oranges.

Chill until time to serve. Serves 10 -14.