Steps
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1In medium saucepan, combine wild rice and water. Bring to a boil,stirring occasionally. Reduce heat; cover tightly and simmer 40 to 50 minutes or until rice is tender and liquid is absorbed.
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2Meanwhile, in large bowl, combine chicken, bell pepper and onions. In jar with tight-fitting lid, combine all dressing ingredients; shake well.
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3Add cooked rice to salad; toss gently. Add dressing; toss to coat.Cover; refrigerate at least 2 hours to blend flavors.
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4Just before serving, fold in pineapple. Sprinkle with almonds.