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Pineapple-Chicken Salad
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Pineapple-Chicken Salad

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
Fresh pineapple puts the sweet in this sweet and savory chicken salad. It's served in pineapple shells—another sweet touch!
What You Need
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6 servings
Original recipe yields 6 servings
1 fresh pineapple
3 cups chopped cooked chicken
2 cups cooked long grain & wild rice, chilled
3/4 cup chopped celery
1/3 cup chopped red pepper s
1 green onion, chopped
1/3 cup oil
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1/8 tsp. ground ginger
1/4 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
1
Cut pineapple lengthwise in half. Cut out fruit, then discard core. Cut removed fruit into bite-size pieces; place 1 cup in medium bowl. Add chicken, rice, celery, peppers and onions; mix lightly. Refrigerate remaining pineapple for snacking or another use.
2
Whisk oil, vinegar, mustard and ginger until blended. Add to chicken mixture; toss to evenly coat. Refrigerate several hours or until chilled. Meanwhile, refrigerate pineapple shells.
3
Stir nuts into chicken salad before spooning into pineapple shells to serve.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this salad.
Tip 2
Substitute
Prepare using white wine vinegar.
Tip 3
Shortcut
Omit pineapple shells. Serve chilled salad on lettuce-covered plates.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 470mg
20%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 24g
48%
Vitamin A
8%
Vitamin C
40%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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