Pineapple chicken salad

Yield: 6 Cups

Measure Ingredient
1 medium Fresh pineapple
3 cups Cooked; diced chicken
2 cups Cooked long-grain and wild rice mix; chilled
¾ cup Chopped celery
⅓ cup Chopped red pepper
2 tablespoons Chopped green onions
½ cup Vegetable oil
¼ cup Red or white wine vinegar
2 tablespoons GREY POUPON Dijon Mustard
⅛ teaspoon Ground ginger
⅓ cup PLANTERS Sliced Almonds; toasted

1. Cut pineapple in half lengthwise, slicing through top. Scoop out pineapple; dice and set aside.

2. Mix chicken, rice, 1 cup reserved pineapple, celery, red pepper and green onions in large bowl; set aside.

3. Whisk together oil, vinegar, mustard and ginger until smooth. Stir into chicken mixture until well blended. Cover; chill several hours to blend flavors.

4. Gently toss chicken salad with almonds; serve in pineapple shells.

SOURCE: Grey Poupon

Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on May 3, 1998

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