| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | 6 | Cups | ||
INGREDIENTS
| 1 | md | Fresh pineapple |
| 3 | c | Cooked; diced chicken |
| 2 | c | Cooked long-grain and wild rice mix; chilled |
| 3/4 | c | Chopped celery |
| 1/3 | c | Chopped red pepper |
| 2 | tb | Chopped green onions |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Red or white wine vinegar |
| 2 | tb | GREY POUPON Dijon Mustard |
| 1/8 | ts | Ground ginger |
| 1/3 | c | PLANTERS Sliced Almonds; toasted |
INSTRUCTIONS
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@aol.com> on May 3, 1998
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