Recipe

Chicken, Pineapple and Wild Rice Salad Platter

Prep Time: 15 min

Cook Time:

Serves: 4

This cold salad is perfect served alongside potato salad at a backyard barbeque.

Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc

3/4 lb (0.4 kg) chicken, diced, cooked, skinless

3/4 cups (175 mL) wild rice

1 pineapple, fresh

4 celery, stalks

4 Boston lettuce, 5 inch head

3/4 cups (175 mL) plain yogurt, 1-2% MF

3/4 cups (175 mL) light mayonnaise

1 tbsp (15 mL) honey

1 tsp (5 mL) orange zest

1 tsp (5 mL) pepper

2 tsp (10 mL) curry powder

1/2 cup (125 mL) almonds, toasted

1 orange

1/2 cup (125 mL) parsley, fresh

1 Cook wild rice according to package directions in plenty of unsalted boiling water. Drain and cool.

2 While rice is cooking, combine yogurt, mayonnaise, curry powder, honey, orange zest and pepper for dressing. Refrigerate until needed.

3 Cut pineapple into bite-size pieces and slice celery. Combine rice, pineapple celery and chicken. Stir in dressing.

4 Arrange on large platter lined with the Boston lettuce leaves. Garnish with the toasted almonds, orange slices and fresh parsley.