1/4 cup almonds
dressing
1/2 cup oil
3 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried tarragon or 1/2 fresh
in medium saucepan combine wild rice and water. bring to boil stirring occasonally reduce heat, cover tightly and simmer 40 to 50 min or until rice is tender and liquid is absored. in large bowl combine chicken,peppers,and onions toss in jar with tight fitting lid combine all dressing ingredients. shake well
add rice to salad toss gently add dressing toss to coat. cover refrigerate 2 hours. at serving fold in pineapple, sprinkle with almonds. 6 1 cup servings