Chicken Wild Rice Salad
Elevate your salad game with this vibrant and hearty Chicken Wild Rice Salad, a perfect blend of wholesome ingredients and bold flavors. This recipe combines nutty wild rice, tender slices of seasoned chicken breast, and a medley of fresh baby spinach, dried cranberries, and slivered almonds for delightful texture in every bite. Chopped celery and green onions add a crisp crunch, while a tangy homemade dressing made with apple cider vinegar, Dijon mustard, honey, and olive oil ties it all together. Ready in just over an hour and perfect for meal prep, this versatile salad can be served as a satisfying lunch, light dinner, or an impressive side dish. It’s a deliciously nutritious way to enjoy lean protein and whole grains in one bowl!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup wild rice
- 2 pieces chicken breast
- 2 cups baby spinach
- 1 cup dried cranberries
- 1 cup slivered almonds
- 2 stalks celery
- 3 stalks green onions
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold running water. Cook according to the package instructions, generally boiling 1 cup of wild rice in 3 cups of water for 40-45 minutes. Once the rice is cooked, drain any excess water and allow it to cool completely.
While the rice cooks, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into bite-sized strips.
Finely chop the celery and green onions. Set aside.
In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
In a large salad bowl, combine the cooked and cooled wild rice, chicken slices, baby spinach, dried cranberries, slivered almonds, chopped celery, and green onions.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or cover and refrigerate for up to 2 days. Enjoy your flavorful Chicken Wild Rice Salad!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 27.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
