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Wild Rice-Chicken Salad
- Makes: 6 to 8 servings
- Prep 50 mins
- Chill 2 hrs
Ingredients
-
1 2/3
cups
uncooked wild rice
-
3 1/3
cups
water
-
1
6 1/4 -
ounce package
chicken-flavored rice pilaf
-
4 1/2
cups
coarsely chopped, cooked chicken (about 1-1/2 pounds)
-
1
red sweet pepper, cut into thin, bite-size strips (about 1 cup)
-
8
ounces
snow peas, ends and strings removed and cut into julienne strips
-
1
bottle
bottled lemon-pepper salad dressing or vinaigrette salad dressing
-
1/4
cup
bottled French salad dressing
-
1/8
teaspoon
black pepper
-
2
bunches
green onions (about 10 total), cut into thin strips
-
Snow peas (optional)
Directions
- Rinse wild rice well. In a large saucepan, bring water to boiling. Add wild rice and simmer, covered, 40 minutes or until most of the water is absorbed and rice is tender. Drain, if necessary.
- Cook rice pilaf according to the package directions.
- In a large mixing bowl, combine the wild rice, rice pilaf, chicken, red sweet pepper, and the 8 ounces snow peas.
- In a small bowl, stir together dressings and black pepper. Pour over rice mixture. Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
- To serve, arrange onions around the edge of chilled salad plates. Spoon rice mixture into center. If you like, garnish each plate with additional snow peas. Makes 6 to 8 main-dish servings.
Note
- For curled green onions, place the strips of green onions in ice water for 20 minutes; drain well.
Nutrition Facts
(Wild Rice-Chicken Salad)
Servings Per Recipe 6, sodium (mg) 979, cal. (kcal) 530, Fat, total (g) 28, chol. (mg) 81, carb. (g) 48