Fresh pineapple puts the sweet in this sweet and savory chicken salad. It's served in pineapple shells—another sweet touch!
What You Need
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
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.
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.
Stir nuts into chicken salad before spooning into pineapple shells to serve.
You'll know it's a special occasion when you get to enjoy a serving of this salad.
Prepare using white wine vinegar.
Omit pineapple shells. Serve chilled salad on lettuce-covered plates.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
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.