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.


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.