Sesame Orange Wild Rice Salad with Chicken and Dried Cherries
Brighten up your mealtime with this Sesame Orange Wild Rice Salad with Chicken and Dried Cherries—a vibrant fusion of nutty wild rice, juicy chicken, and tangy-sweet bursts of dried cherries. Infused with the bold flavors of a citrusy sesame dressing made from fresh orange juice, honey, and a hint of ginger, this salad is both hearty and refreshing. Toasted sesame seeds and sliced green onions add crunch and zest, while fresh parsley brings a pop of color and herbal freshness. Perfect as a light lunch or a versatile dinner, this gluten-free recipe is easy to prepare and can be served warm, chilled, or at room temperature. Bursting with texture, flavor, and wholesome ingredients, it’s an irresistible dish that’s packed with protein and flair.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried cherries
- 2 tablespoons toasted sesame seeds
- 3 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 0.25 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
Rinse the wild rice under cool water using a fine mesh sieve. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon salt. Reduce the heat to low, cover, and simmer for 45-50 minutes or until the rice is tender and has absorbed the water. Fluff with a fork and set aside to cool.
While the rice cooks, season the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from the skillet, let rest for 5 minutes, then slice into thin strips.
In a small bowl, whisk together orange juice, soy sauce, sesame oil, honey, grated ginger, and minced garlic to create the dressing. Set aside.
In a large mixing bowl, combine the cooked wild rice, sliced chicken, dried cherries, toasted sesame seeds, green onions, and chopped parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve the salad warm, at room temperature, or chilled. Garnish with extra sesame seeds or parsley, if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 43.1 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1938 mg | 41% | |
*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.
