Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cut-up cooked chicken
   2      cups          cold cooked rice
   1      medium stalk  celery -- thinly sliced
                        -- (about 1/2 cup)
     1/4  cup           sliced pimiento stuffed olives
   2      tablespoons   chopped onion
   3      tablespoons   slivered almonds -- toasted curried
                        ***dressing***
     1/2  cup           plain yogurt
     1/2  teaspoon      curry powder -- (up to 3/4)
     1/4  teaspoon      salt
     1/8  teaspoon      ground allspice
     1/8  teaspoon      ground turmeric

Preparation:

Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss with dressing until evenly coated. Spoon onto lettuce leaves if desired. Sprinkle with almonds. Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown. Mix all ingredients. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994