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:
covered percent of daily need
