Yield: 6 Cups
|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