Pineapple-Chicken Salad

Name: Pineapple-Chicken Salad
Ingredients: 1 fresh pineapple; 3 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09; 2 cups cooked long grain & wild rice, chilled; 3/4 cup chopped celery; 1/3 cup chopped red peppers; 1 green onion, chopped; 1/3 cup oil; 1/4 cup red wine vinegar; 2 Tbsp. GREY POUPON Dijon Mustard; 1/8 tsp. ground ginger; 1/4 cup PLANTERS Sliced Almonds, toasted

11 ingredients

10 steps

Ingredients

1 fresh pineapple
3 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
2 cups cooked long grain & wild rice, chilled
3/4 cup chopped celery
1/3 cup chopped red peppers
1 green onion, chopped
1/3 cup oil
1/4 cup red wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1/8 tsp. ground ginger
1/4 cup PLANTERS Sliced Almonds, toasted

Directions

1

Cut pineapple lengthwise in half.
2

Cut out fruit, then discard core.
3

Cut removed fruit into bite-size pieces; place 1 cup in medium bowl.
4

Add chicken, rice, celery, peppers and onions; mix lightly.
5

Refrigerate remaining pineapple for snacking or another use.
6

Whisk oil, vinegar, mustard and ginger until blended.
7

Add to chicken mixture; toss to evenly coat.
8

Refrigerate several hours or until chilled.
9

Meanwhile, refrigerate pineapple shells.
10

Stir nuts into chicken salad before spooning into pineapple shells to serve.