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