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Chicken, Pineapple and Wild Rice Salad

This dish is perfect served alongside potato salad at a backyard barbecue.
Serves: 4
Prep Time: 15 min


¾ lb chicken, diced, cooked, skinless
¾ cups wild rice
1 pineapple, fresh
4 celery, stalks
4 Boston lettuce, 5 inch head
¾ cups plain yogurt, 1-2% MF
¾ cups light mayonnaise
1 tbsp honey
1 tsp orange zest
1 tsp pepper
2 tsp curry powder
½ cup almonds, toasted
1 orange
½ cup parsley, fresh

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per 700 g serving Amount
Protein46 g
Fat29 g
Saturated Fat5 g
Carbohydrate77 g
Fibre11 g
Sugar39 g
Cholesterol100 mg
Sodium470 mg
Per 700 g serving % Daily Value
Vitamin A120
Vitamin C240
Vitamin B666
Vitamin B1229