 | | Directions |
- In large bowl, toss wild rice, celery, pineapple, craisins, almonds, and chicken.
- In small bowl, combine mayo, chutney, and salt.
- Toss mayo mixture with rice mixture. You may not need to use all of it.
- Cover and refrigerate several hours or overnight.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: large bowl, small bowl
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 1/2 cups wild rice - cooked, about 1 cup uncooked |
| - | | 2 cups celery - chopped |
| - | | can pineapple tidbits, drained |
| - | | 1/2 cup craisins |
| - | | 1 cup smoked almonds |
| - | | 2 1/2 cups grilled chicken - or left-over cooked chicken, cut up in bite size pieces |
| - | | 3/4 cup mayonnaise - light or non-fat |
| - | | 1/2 cup sweet mango chutney or Major Grey's Chutney |
| - | | 1/2 teaspoon salt |
| - | | lettuce leaves for garnish |
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