Savory Wild Rice and Chicken Salad
This Savory Wild Rice and Chicken Salad combines the nutty flavors of wild rice with tender chicken and a colorful medley of vegetables. Tossed in a zesty dressing, this salad is a delightful blend of textures and flavors that will impress your guests and keep them coming back for more. Perfect for a potluck, picnic, or a light lunch, this recipe not only looks stunning on the table but is also a nutritious and satisfying meal. With the heartiness of wild rice and the creaminess of avocado, it's a dish that's sure to be a crowd-pleaser.
4-6
Servings
300
Calories
16
Ingredients
Ingredients
wild rice
1 cup (uncooked)
chicken stock
5 1/2 cups (for cooking rice)
lemon juice
3 tablespoons
boneless skinless chicken breasts
4 (cooked and cut into bite-size pieces)
green onions
3 (sliced)
red pepper
1/2 (diced)
sugar snap peas
2 ounces (cut into 1-inch pieces)
avocados
2 (cut into chunks)
pecan halves
1 cup (toasted)
garlic cloves
2 (minced)
Dijon mustard
1 tablespoon
salt
1/2 teaspoon
pepper
1/4 teaspoon
sugar
1/4 teaspoon
red wine vinegar
1/4 cup
vegetable oil
1/3 cup
Instructions
1
Begin by rinsing the wild rice under cold water until the water runs clear.
2
In a large pot, combine the rinsed wild rice and chicken stock. Bring to a boil, then reduce heat and let simmer for 45 minutes to 1 hour, or until rice is tender. Drain any excess liquid after cooking.
3
While the rice cooks, prepare the dressing. In a medium bowl, whisk together the lemon juice, Dijon mustard, red wine vinegar, vegetable oil, minced garlic, salt, pepper, and sugar until well combined.
4
In a large mixing bowl, combine the cooked wild rice with the bite-sized pieces of cooked chicken, sliced green onions, diced red pepper, and snap peas. Mix gently to combine.
5
Toast the pecan halves on a baking sheet in a preheated oven at 350°F (175°C) for about 5 minutes, or until fragrant, stirring frequently to avoid burning.
6
Pour the dressing over the rice salad mixture and toss until everything is evenly coated.
7
Right before serving, gently fold in the chunks of avocado and the toasted pecans to maintain their texture. Serve chilled or at room temperature.
Nutrition Information
20g
Fat
25g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Wild Rice and Chicken Salad?
It is a salad that combines the nutty flavors of wild rice with tender chicken, colorful vegetables, and a zesty dressing.
How many servings does this recipe yield?
This recipe makes 4-6 servings.
What are the nutritional values per serving?
Each serving contains 300 calories, 20g of fat, 25g of carbohydrates, and 13g of protein.
How long does it take to cook the wild rice?
The wild rice should simmer for 45 minutes to 1 hour, or until tender.
What liquid is used to cook the rice?
The rice is cooked in 5 1/2 cups of chicken stock.
Should I rinse the wild rice before cooking?
Yes, you should rinse the wild rice under cold water until the water runs clear.
What kind of chicken is recommended for this recipe?
The recipe calls for 4 boneless skinless chicken breasts that are cooked and cut into bite-size pieces.
What vegetables are included in the salad?
The salad includes green onions, diced red pepper, and sugar snap peas.
How should the sugar snap peas be prepared?
They should be cut into 1-inch pieces.
What ingredients are in the dressing?
The dressing contains lemon juice, Dijon mustard, red wine vinegar, vegetable oil, minced garlic, salt, pepper, and sugar.
What type of nuts are used in this recipe?
The recipe uses 1 cup of pecan halves.
How do I toast the pecans?
Toast the pecans on a baking sheet in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5 minutes.
When should I add the avocado and pecans?
Gently fold in the avocado chunks and toasted pecans right before serving to maintain their texture.
How many avocados do I need?
You will need 2 avocados cut into chunks.
What kind of vinegar is used for the dressing?
The recipe uses 1/4 cup of red wine vinegar.
How much vegetable oil is needed for the dressing?
The dressing requires 1/3 cup of vegetable oil.
What temperature should the salad be served?
The salad can be served chilled or at room temperature.
Is there any sugar in the recipe?
Yes, there is 1/4 teaspoon of sugar in the dressing.
How much wild rice do I start with?
You start with 1 cup of uncooked wild rice.
How many green onions should I use?
The recipe calls for 3 sliced green onions.
How much Dijon mustard is in the dressing?
The dressing uses 1 tablespoon of Dijon mustard.
How many garlic cloves are needed?
You will need 2 minced garlic cloves.
What is the recommended amount of salt?
The recipe uses 1/2 teaspoon of salt.
How much pepper should be added?
The recipe calls for 1/4 teaspoon of pepper.
What occasions is this salad suitable for?
It is perfect for a potluck, picnic, or a light lunch.
What is the texture of the salad?
It is a blend of nutty rice, tender chicken, creamy avocado, and crunchy pecans.
How much lemon juice is used in the dressing?
The dressing uses 3 tablespoons of lemon juice.
Should I drain the rice after cooking?
Yes, you should drain any excess liquid after the rice is tender.
How much red pepper is required?
The recipe uses 1/2 of a red pepper, diced.
How much sugar snap peas are needed?
You need 2 ounces of sugar snap peas.