Chicken Wild Rice Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 garlic clove minced
- 3 cups water
- 1/4 teaspoon pepper
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 bunch green onions sliced
- 1/2 teaspoon dried tarragon
- 4-1/2 teaspoons butter
- 2 chicken bouillon cubes
- 1 medium tomato chopped
- 1 cup uncooked wild rice
- 1 cup cubed cooked chicken breast
- 1 cup cut fresh green beans
- Carbohydrate 46.434750733574 g
- Cholesterol 0.234 mg
- Fat 4.34530709819349 g
- Fiber 4.46762164061115 g
- Protein 9.30343705528846 g
- Saturated Fat 0.646910640395399 g
- Serving Size 1 1 serving (308g)
- Sodium 36.325264431243 mg
- Sugar 41.9671290929629 g
- Trans Fat 0.242037091647436 g
- Calories 255 calories
Directions In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely. Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled. Yield: 4 servings. Originally published as Wild Rice Salad in Taste of Home April/May 2009, p34 Nutritional Facts 1-1/2 cups equals 330 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 618 mg sodium, 43 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable. Print Add to Recipe Box Email a Friend
