Pineapple-Chicken Salad

• 1 fresh pineapple
• 3 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 2 cups cooked long grain & wild rice, chilled
• 3/4 cup chopped celery
• 1/3 cup chopped red peppers
• 1 green onion, chopped
• 1/3 cup oil
• 1/4 cup red wine vinegar
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/8 tsp. ground ginger
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Cut pineapple lengthwise in half.
2. Cut out fruit, then discard core.
3. Cut removed fruit into bite-size pieces; place 1 cup in medium bowl.
4. Add chicken, rice, celery, peppers and onions; mix lightly.
5. Refrigerate remaining pineapple for snacking or another use.
6. Whisk oil, vinegar, mustard and ginger until blended.
7. Add to chicken mixture; toss to evenly coat.
8. Refrigerate several hours or until chilled.
9. Meanwhile, refrigerate pineapple shells.
10. Stir nuts into chicken salad before spooning into pineapple shells to serve.

pineapple, wild rice, celery, red peppers, green onion, oil, red wine vinegar, poupon, ground ginger

Taken from www.kraftrecipes.com/recipes/pineapple-chicken-salad-163012.aspx (may not work)