| 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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