Chicken Salad

From Freddie Griffith

1 chicken, cooked (I use a rotisserie) - 2 c chopped
1.5 c cooked rice
1/2 c crushed, drained pineapple
1 T red vinegar
3 T EVOO
1 c mayo
3/4 t curry
1 t salt
1 c celery (or pear)
1/4 c green pepper
3/4 c chopped pecans

COMBINE and CHILL
SERVE on top of lettuce or with croissants