Wild Rice Chicken Salad
Wild Rice Chicken Salad could be just the gluten free recipe you've been looking for. For $2.18 per serving, you get a salad that serves 7. One portion of this dish contains around 17g of protein, 9g of fat, and a total of 251 calories. 43 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 10 minutes. If you have green onions, salt, cooked chicken breast, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is pretty good. If you like this recipe, you might also like recipes such as Chicken Salad with Wild Rice, Chicken-and-Wild Rice Salad, and Chicken Wild Rice Salad.
Servings: 7
Preparation duration: 10 minutes
Ingredients:
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup salted cashew halves
2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1/4 teaspoon dried tarragon
1/3 cup fat-free milk
1/3 cup thinly sliced green onions
2 to 3 tablespoons lemon juice
2/3 cup reduced-fat mayonnaise
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/2 teaspoon salt
Equipment:
bowl
Cooking instruction summary:
Directions In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews. Yield: 7 servings. Originally published as Wild Rice Chicken Salad in Light & TastyApril/May 2002, p48 Nutritional Facts One serving (1 cup) equals 303 calories, 13 g fat (2 g saturated fat), 51 mg cholesterol, 435 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper.
2. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
Nutrition Information:
covered percent of daily need
