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Grape & Chicken Wild Rice Salad

This recipe is courtesy of the Minnesota Cultivated Wild Rice Council.

Servings 
8

Ingredients 

DRESSING (whisk together; chill)
1/2 cup mayonnaise
1/4 cup milk
1 teaspoon lemon juice
1/4 teaspoon tarragon

SALAD
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
4 cups cooked wild rice
1/2 cup thinly sliced green onion
1 can (8 ounces) water chestnuts, drained
1-1/2 cup halved seedless green grapes
2/3 cup cashews

Instructions 

Cook chicken according to package directions. Cool and cut in to 1/2-inch cubes

In large bowl, toss salad ingredients, except grapes and cashews. Add dressing; toss. Just before serving, fold in grapes and cashews.

Variations 

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 
      8
  • PER SERVING
    • Calories 
      370
    • Calories from Fat 
      41%
    • Total Fat 
      17g
    • Saturated Fat 
      3g
    • Total Carbohydrate 
      32g
    • Protein 
      23g
    • Sugars 
      8g
    • Cholesterol 
      50mg
    • Dietary Fiber 
      3g
    • Sodium 
      210mg
  • DAILY VALUE
    • Vitamin A 
      2%
    • Vitamin C 
      9%
    • Calcium 
      3%
    • Iron 
      8%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      3
    • Fruit 
      .5
    • Very Lean Meat 
      2.5
    • 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