Hunter's Wild Rice Chicken Salad
Recipe from
Better Homes and Gardens
Make this chicken dish ahead and serve on days when there's no time to spend in the kitchen.
Servings:
6 to 8 servings
Prep Time:
20 mins
Total Time:
3 hrs
Ingredients
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1-2/3 cupswild ricesee savings
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3-1/3 cupswatersee savings
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1 6-1/4-ounce packagechicken-flavored rice pilafsee savings
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4-1/2 cupscoarsely chopped cooked chicken (about 1-1/2 pounds)see savings
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1 mediumred sweet pepper, cut into thin bite-size stripssee savings
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8 ouncesfresh pea pods, trimmed, strings removed, and pods cut into thin bite-size stripssee savings
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1 cupbottled lemon-pepper salad dressing or vinaigrettesee savings
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1/4 cupbottled French salad dressingsee savings
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1/8 teaspoonground black peppersee savings
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2 bunchesgreen onions (about 10 total), cut into thin strips*see savings
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Fresh pea pods (optional)see savings
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Directions
1.
Rinse wild rice well. Bring the 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.
2.
Meanwhile, cook rice pilaf according to the package directions.
3.
Combine the wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
4.
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.
5.
To serve, arrange green onions around edges of 6 to 8 chilled salad plates. Spoon rice mixture into center. Garnish each plate with additional pea pods, if desired. Makes 6 to 8 servings.
NOTE
If you want to curl the green onions, place the green onion strips in ice water for 20 minutes; drain well.
Nutrition information
Per serving: Calories 530, Total Fat 28 g, Cholesterol 81 mg, Sodium 979 mg, Carbohydrate 48 g.
Percent Daily Values are based on a 2,000 calorie diet
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