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Chicken, Wild Rice & Sweet Potato Salad

Courtesy of the MN Cultivated Wild Rice Council

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

Salad

1 large sweet potato, peeled and diced

1 Gold’n Plump® Deli Fresh Rotisserie Chicken, Lemon Pepper Flavor, shredded

2 cups cooked wild rice

1 box (9 oz) frozen Sugar Snap Peas, prepared as directed on box, cooled

1/2 cup chopped yellow pepper

1/3 cup chopped pecans, toasted

1/4 cup each minced: red onion and celery

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and very finely minced

1/2 cup shredded Mexican cheese

Dressing (whisk together; chill):

3 tablespoons canola oil

2 tablespoons freshly squeezed lime juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

Instructions 

In small bowl, cover and microwave sweet potato on high until
tender; cool. In large bowl, combine chicken, wild rice, peas, yellow
pepper, pecans, onion, celery, cilantro, and jalapeno.

Add dressing to salad mixture and toss. Add sweet potato and toss gently. Garnish with shredded cheese.

Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      465
    • Calories from Fat 
      53%
    • Total Fat 
      28g
    • Saturated Fat 
      7g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      28g
    • Protein 
      30g
    • Sugars 
      7g
    • Cholesterol 
      115mg
    • Dietary Fiber 
      4g
    • Sodium 
      950mg
  • DAILY VALUE
    • Vitamin A 
      133%
    • Vitamin C 
      116%
    • Calcium 
      12%
    • Iron 
      18%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      2.5
    • Vegetable 
      1
    • Med-Fat Meat 
      3
    • 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