Chicken and Rice Salad
|Rice||1⁄2 Cup (8 tbs), dry|
|Onion||1⁄4 Cup (4 tbs), minced|
|Salad oil||2 Tablespoon|
|Curry powder||3⁄4 Teaspoon|
|Cooked chicken||2 Cup (32 tbs), minced|
|Celery||1 Cup (16 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Salad dressing||3⁄4 Cup (12 tbs)|
Cook rice according to directions on package.
Drain well and cool.
Add onion, vinegar, oil and curry powder; mix well and refrigerate several hours.
Combine marinated rice with chicken, celery, green pepper and salad dressing.
Core and peel tomatoes.
Cut down in quarters almost to bottom of tomato.
Spread apart slightly and pile centers with salad mixture.