Hawaiian Turkey Salad
Yield: 6 servings
3 cups cooked brown rice
2 cups cooked turkey, coarsely chopped
8 oz pineapple chunks in juice, drained, juice reserved
8 oz Sliced water chestnuts, drained
1 apple, unpeeled, cored and chopped
1/3 cup chopped macadamia nuts
1/2 tsp salt
1/2 cup plain yogurt
1/4 cup shredded coconut, toasted
Combine rice, turkey, pineapple, water chestnuts, apple, nuts and
salt. Toss lightly with yogurt and 1 tablespoon pineapple juice.
Serve on lettuce leaves and garnish with coconut.