Chicken And Snap Pea Wild Rice Salad Recipes

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CHICKEN WILD RICE SALAD



Chicken Wild Rice Salad image

This is so good and very pretty. I made a huge batch for a potluck and someone else did too--mine was gone theirs was barely touched. Wild rice is popular in MN.

Provided by kzbhansen

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup wild rice, uncooked
5 1/2 cups chicken stock
3 tablespoons 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 ounces sugar snap peas or 2 ounces snap peas, cut in 1 in pieces
2 avocados, cut into chunks
1 cup pecan halves, toasted
2 garlic cloves, minces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 905, Fat 56.8, SaturatedFat 7.6, Cholesterol 78.3, Sodium 893.8, Carbohydrate 58.6, Fiber 12.9, Sugar 9.6, Protein 46.7

HUNTER WILD RICE AND CHICKEN SALAD



Hunter Wild Rice and Chicken Salad image

If you like chicken and wild rice in a casserole, you'll like this lite Sunday night supper dish. Serve with crusty dinner rolls and a devilicious dessert.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 2/3 cups wild rice
3 1/3 cups water
1 (6 1/4 ounce) package chicken rice pilaf mix, pilaf
4 1/2 cups coarsely chopped cooked chicken (about 1-1/2 lbs)
1 medium sweet red pepper, cut into thin bite-size strips
8 ounces fresh pea pods, trimmed, strings removed, and pods cut into thin bite-size strips
1 cup bottled lemon-pepper salad dressing
1/4 cup bottled French dressing
1/8 teaspoon ground black pepper
2 bunches green onions, cut into thin strips* (about 10 total)
fresh pea pods (optional)

Steps:

  • Rinse wild rice well.
  • Bring water to boiling in a large saucepan. Add wild rice.
  • Return to boiling; reduce heat.
  • Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender.
  • Drain, if necessary.
  • Meanwhile, cook rice pilaf according to the package directions.
  • Combine wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
  • Stir together salad dressings and black pepper in a small bowl.
  • Pour over rice mixture.
  • Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
  • To serve, arrange green onions around edges of 6-8 chilled salad plates.
  • Spoon rice mixture into center.
  • Garnish each plate with additional pea pods, if desired.

Nutrition Facts : Calories 311.8, Fat 9.2, SaturatedFat 1.9, Cholesterol 59.1, Sodium 134.9, Carbohydrate 31.5, Fiber 3.9, Sugar 4.5, Protein 26.2

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