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
Ingredients
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
Instructions
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.