Chicken and Wild Rice Salad

Enjoy this cold salad packed with rice, chicken and vegetables served over lettuce leaves – a wholesome dinner.

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  • prep time 15 min
  • total time 3 hr 30 min
  • ingredients 14
  • servings 6
 

Ingredients

1
cup uncooked wild rice
1/2
cup salad dressing or mayonnaise
1/3
cup sour cream
1/2
teaspoon salt
1/4
teaspoon dried marjoram leaves, crushed
1/8
teaspoon white pepper
2
cups cubed cooked chicken
1/2
cup diagonally sliced celery
1/2
cup chopped red bell pepper
1/2
cup sliced fresh mushrooms
1/4
cup diagonally sliced green onions
6
leaves lettuce
1
large tomato, cut into wedges
1/4
cup slivered almonds, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook wild rice according to package directions. Drain; refrigerate 30 minutes or until chilled.
  • 2 Meanwhile, in small bowl combine salad dressing, sour cream, salt, marjoram and pepper; blend well.
  • 3 In large bowl, combine cooked rice, chicken, celery, bell pepper, mushrooms and onions. Add mayonnaise mixture; toss gently. Cover; refrigerate 2 to 3 hours to blend flavors.
  • 4 Arrange lettuce on 4 individual plates. Spoon salad over lettuce. Garnish with tomato wedges and toasted almonds.
  • 1 Cook wild rice according to package directions. Drain; refrigerate 30 minutes or until chilled.
  • 2 Meanwhile, in small bowl combine salad dressing, sour cream, salt, marjoram and pepper; blend well.
  • 3 In large bowl, combine cooked rice, chicken, celery, bell pepper, mushrooms and onions. Add mayonnaise mixture; toss gently. Cover; refrigerate 2 to 3 hours to blend flavors.
  • 4 Arrange lettuce on 4 individual plates. Spoon salad over lettuce. Garnish with tomato wedges and toasted almonds.

EXPERT TIPS

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Expert Tips

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

White pepper is just black pepper that has been allowed to ripen slightly longer and then has been hulled. Its flavor is milder than that of the black variety.

To lower fat by 3 grams per serving in this recipe, substitute nonfat sour cream or nonfat plain yogurt for the sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
4g,
4%
),
Cholesterol
55mg
55%;
Sodium
380mg
380%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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