Best Wild Rice Salad

You can never have too many salad recipes, so give Best Wild Rice Salad a try. This recipe serves 4 and costs $2.19 per serving. One serving contains 445 calories, 30g of protein, and 24g of fat. 25 people were impressed by this recipe. If you have romaine lettuce, olive oil, chicken breast, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and fodmap friendly diet. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a spectacular spoonacular score of 92%. Try Chicken and Wild Rice Salad: A Hearty, Savory Dinner Salad, Wild Rice Salad, and Wild Rice Salad for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon butter

2 skinless, boneless chicken breast half

1 tablespoon olive oil

1 head romaine lettuce, rinsed and dried

salt and pepper to taste

4 tablespoons walnut oil

1/4 cup sliced water chestnuts, drained

2/3 cup uncooked wild rice

Equipment:

sauce pan

frying pan

bowl

whisk

Cooking instruction summary:

In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool. In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces. In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside. For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves. Kitchen-Friendly View

 

Step by step:


1. In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender.

2. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open.

3. Remove from heat and let cool.

4. In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.

5. In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.

6. For the dressing, whisk together the walnut oil, vinegar, salt and pepper.

7. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.


Nutrition Information:

Quickview
444k Calories
30g Protein
24g Total Fat
28g Carbs
42% Health Score
Limit These
Calories
444k
22%

Fat
24g
37%

  Saturated Fat
4g
27%

Carbohydrates
28g
9%

  Sugar
4g
5%

Cholesterol
79mg
27%

Sodium
367mg
16%

Get Enough Of These
Protein
30g
60%

Vitamin A
13757IU
275%

Vitamin K
165µg
158%

Vitamin B3
14mg
71%

Folate
243µg
61%

Vitamin B6
1mg
54%

Selenium
37µg
54%

Phosphorus
404mg
40%

Manganese
0.65mg
32%

Potassium
945mg
27%

Magnesium
100mg
25%

Vitamin B5
2mg
22%

Fiber
5g
21%

Zinc
2mg
18%

Vitamin B2
0.29mg
17%

Iron
2mg
15%

Vitamin B1
0.22mg
14%

Copper
0.26mg
13%

Vitamin C
7mg
9%

Vitamin E
1mg
9%

Calcium
66mg
7%

Vitamin B12
0.23µg
4%

Vitamin D
0.17µg
1%

covered percent of daily need
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