Apricot-Curry Chicken and Wild Rice Salad


A distinctive wild rice salad. Lots of flavors and textures combine in this mix. The nuttiness of the rice is nicely balanced by the sweetness of the fruit.


1⁄2 cup pineapple batons
1 cup cooked wild rice
1 cup cooked diced chicken
1⁄4 cup julienned apricots
3 tbsp. dried cranberries
1⁄2 cup Charlie Trotter’s Apricot-Curry Sauce
1⁄4 cup julienned red onion
1 tbsp. chopped cilantro
1⁄4 tsp. cayenne pepper


1. Place pineapple in a hot nonstick sauté pan over medium-high heat and cook, stirring occasionally, for 8-10 min., or until golden brown and caramelized.

2. In a large bowl, toss pineapple with remaining ingredients and season to taste with salt and pepper. Refrig­erate until ready to serve.

Source: Recipe from Chef Charlie Trotter

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