Chicken-Rice Salad

2 Tbs. brown sugar
1 tsp. salt
3 Tbs. Vegetable oil
1 Tbs. white vinegar

Combine and cook on low heat until sugar is dissolved. pour over and stir into:
3 c. cooked rice (long grain)
3 c. cooked chopped chicken
2 c. drained crushed pineapple

Over and refrigerate until cool (2-3 hours)

Stir and add:
1/4 c. chopped red pepper
1/4 c. chopped green pepper
3/4 c. chopped green grapes
1 can mandarin oranges, drained
3/4 c. chopped cashews
3/4 c. low fat mayo

Refrigerate until chilled.