Wild Rice Chicken Salad

SALAD

2/3

cup uncooked wild rice

cups water

cups cubed cooked chicken

1/4

cup chopped green bell pepper

1/4

cup sliced green onions

cups cubed fresh pineapple or 1 (20-oz.) can pineapple chunks, drained

1/4

cup slivered almonds, toasted if desired*

1/2

cup oil

tablespoons lemon juice

teaspoons sugar

teaspoon salt

1/4

teaspoon pepper

1/8

teaspoon dried tarragon leaves

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1

In 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.
2

Meanwhile, in large bowl, combine chicken, bell pepper and onions. In jar with tight-fitting lid, combine all dressing ingredients; shake well.
3

Add cooked rice to salad; toss gently. Add dressing; toss to coat.Cover; refrigerate at least 2 hours to blend flavors.
4

Just before serving, fold in pineapple. Sprinkle with almonds.

Wild rice is actually a type of grass rather than a true rice. It has a nuttier flavor and chewier texture than white rice.
* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 3 Lean Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.