Chicken, Pineapple and Wild Rice Salad
Ingredients
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.
Steps
Cook wild rice according to package directions in plenty of unsalted boiling water. Drain and cool.
While rice is cooking, combine yogurt, mayonnaise, curry powder, honey, orange zest and pepper for dressing. Refrigerate until needed.
Cut pineapple into bite-size pieces and slice celery. Combine rice, pineapple celery and chicken. Stir in dressing.
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 |
|---|---|
| Calories | 720 |
| Protein | 46 g |
| Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrate | 77 g |
| Fibre | 11 g |
| Sugar | 39 g |
| Cholesterol | 100 mg |
| Sodium | 470 mg |
| Per 700 g serving | % Daily Value |
|---|---|
| Potassium | 46 |
| Calcium | 30 |
| Iron | 30 |
| Vitamin A | 120 |
| Vitamin C | 240 |
| Vitamin B6 | 66 |
| Vitamin B12 | 29 |
| Folate | 110 |
| Zinc | 52 |
