Great Northern Chicken Salad

Wild rice, sweet-tart cranberries, and tender mixed greens make this a memorable chicken salad.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 tablespoon olive oil
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 teaspoon pepper, divided
1/4 teaspoon salt
1 sweet onion, thinly sliced
2 cloves garlic, minced
2 cups cooked wild rice
1/2 cup dried cranberries
1/3 cup low-fat mayonnaise
2 cups mixed salad greens

Instructions 

Heat oil in large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon pepper and the salt. Cook, turning occasionally, for about 10 to 12 minutes or until lightly browned and thoroughly cooked. Transfer chicken to plate to cool.

Meanwhile, in a separate medium skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally for about 10 minutes or until caramelized. Add garlic; stir for about 1 minute. Transfer to plate to cool.

Stir together rice, onions, garlic, cranberries, mayonnaise, and remaining 1/4 teaspoon pepper in medium bowl.

Cut cooked chicken into 1-inch strips.

To assemble salads, spread a layer of greens on 4 salad plates. Top with rice mixture; arrange chicken strips over the top.

Tips 

Before preparing this recipe, cook the wild rice according to package instructions. Two-thirds cup uncooked rice will yield 2 cups cooked. Accompany the salads with crusty rolls and strips of Cheddar cheese.

 

Variations 

1 teaspoon jarred minced garlic may be substituted for freshly minced garlic.

If you prefer, grill the chicken.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.  

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      350
    • Calories from Fat 
      25%
    • Total Fat 
      10g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      40g
    • Protein 
      31g
    • Sugars 
      16g
    • Cholesterol 
      75mg
    • Dietary Fiber 
      4g
    • Sodium 
      370mg
  • DAILY VALUE
    • Vitamin A 
      32%
    • Vitamin C 
      9%
    • Calcium 
      4%
    • Iron 
      10%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Other Carbohydrates 
      1.5
    • Lean Protein 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source