Bake the boneless chicken breast (or thighs) in 325° oven until done. Chop and set aside or refrigerate. Drain the pineapple and mix with the grapes, celery, onion, water chestnuts, mandarin oranges, almonds, cilantro.
Cook the rice according to package directions. Mix the rice with the above chopped ingredients.
For the dressing, mix themayonnaise, orange juice concentrate, salt and pepper.
Note: I really think this salad would be good with an orange vinaigrette rather than the mayonnaise dressing. Try it this way first and then make it the other way.