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CHICKEN & WILD RICE SALAD

  • INGREDIENTS
  • 2/3 cup uncooked wild rice
  • 2 skinless , boneless chicken breasts
  • 1 tablespoon virgin olive oil
  • 1/4 cup sliced water chestnuts, drained
  • 2 tablespoons walnut oil
  • 2 tablespoons balsamic vinegar
  • salt & pepper to taste
  • 1 head romaine lettuce, rinsed and dried
  • (optional) 1/4 cup sundried tomatoes
  • DIRECTIONS:
  • In a medium saucepan, cover wild rice with 3 inches of salted water. Bring to a boil and boil uncovered, for 30 minutes or until tender.
  • Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes. Remove from heat and let cool.
  • In a medium skillet over medium heat, saute the chicken lightly in the oil, cooking gently and throughly.
  • Do not overcook the chicken. Cool and shred the chicken into bite size pieces.
  • In a medium bowl, mix together rice, chicken, and water chestnuts. Set aside.
  • For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine.
  • If desired, add in the sun-dried tomatoes.
  • Place over a bed of romaine lettuce and serve!
  • NUTRITION INFORMATION (PER SERVING):
  • YIELDS 4 SERVINGS
  • Calories: 259
  • Fat: 6 g
  • Carbs: 18g
  • Protein: 21g