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Chicken Wild Rice Salad Recipe

Chicken Wild Rice Salad Recipe

“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.” —Robin Thompson, Roseville, California
TOTAL TIME: Prep: 1-1/4 hours + chilling YIELD:4 servings

Ingredients

  • 3 cups water
  • 1 cup uncooked wild rice
  • 2 chicken bouillon cubes
  • 4-1/2 teaspoons butter
  • 1 cup cut fresh green beans
  • 1 cup cubed cooked chicken breast
  • 1 medium tomato, chopped
  • 1 bunch green onions, sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper

Directions

  • 1. In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely.
  • 2. Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
  • 3. Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 330 calories, 10g fat (4g saturated fat), 39mg cholesterol, 618mg sodium, 43g carbohydrate (3g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.

Reviews for Chicken Wild Rice Salad

Sort By :
MY REVIEW
tomandlori1991 180048
Reviewed Nov. 2, 2009

"(Gluten free substition for water and bouillion cubes = Pacific natural foods brand organic free range chicken broth low sodium)"

MY REVIEW
tomandlori1991 143907
Reviewed Nov. 1, 2009

"Glutten free. (I used Canola Margarine which is lactose free) The rice vinegar, sesame oil and spices really give this dish an excellent flavor."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.