Chicken Wild Rice Salad Recipe

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Ingredients:

Serving

1 cup wild rice, uncooked
5 1/2 cups chicken stock
3 tbsp lemon juice
4 boneless skinless chicken breasts, cooked and cut into bite size pieces
3 green onions , sliced the whole thing
1/2 red pepper, diced
2 oz sugar snap peas
2 avocados, cut into chunks
1 cup pecan halves, toasted
2 garlic cloves, minces
1 tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil

Directions:

Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
Drain and toss with the lemon juice; cool.
Add to rice the chicken, green onions, red pepper, and peas.
Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
Mix all the dressing ingredients together and pour over the rice salad.
Just before serving add the avocados and pecans.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	725.61 Kcal (3038 kJ)
Calories from fat	496.43 Kcal
		% Daily Value*
Total Fat	55.16g	85%
Cholesterol	11.1mg	4%
Sodium	589.25mg	25%
Potassium	832.42mg	18%
Total Carbs	50.22g	17%
Sugars	7.9g	32%
Dietary Fiber	9.1g	36%
Protein	16.18g	32%
Vitamin C	26.4mg	44%
Vitamin A	0.1mg	3%
Iron	12.2mg	68%
Calcium	57.6mg	6%

Amount Per 100 g
Calories	169.51 Kcal (710 kJ)
Calories from fat	115.97 Kcal
		% Daily Value*
Total Fat	12.89g	85%
Cholesterol	2.59mg	4%
Sodium	137.65mg	25%
Potassium	194.46mg	18%
Total Carbs	11.73g	17%
Sugars	1.85g	32%
Dietary Fiber	2.12g	36%
Protein	3.78g	32%
Vitamin C	6.2mg	44%
Iron	2.8mg	68%
Calcium	13.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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