Wild Rice and Chicken Salad
Elevate your salad game with this vibrant and hearty Wild Rice and Chicken Salad, a perfect medley of textures and flavors that make it ideal for lunch, dinner, or meal prep. Featuring tender, pan-seared chicken, nutty wild rice, and crisp vegetables like red bell pepper and celery, this salad is a true celebration of wholesome ingredients. Sweet bursts of dried cranberries and crunchy slivered almonds add irresistible layers of flavor, while a tangy lemon-honey-Dijon dressing ties everything together beautifully. Packed with protein and loaded with nutrients, this dish is not only delicious but also nourishing. Serve this chilled or at room temperature for an easy, crowd-pleasing meal that keeps well for days. Perfect for those seeking a fresh, gluten-free salad option!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2 pieces chicken breast
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 2 pieces celery stalks
- 3 pieces green onion
- 2 tablespoons parsley
- 1 cup dried cranberries
- 1 cup slivered almonds
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold water until the water runs clear.
In a medium saucepan, combine the wild rice, water, and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce the heat to low, and simmer for 35-40 minutes or until the rice is tender. Drain any excess water and let the rice cool.
While the rice is cooking, season the chicken breasts with the remaining 1/2 teaspoon salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then dice it into bite-sized pieces.
Dice the red bell pepper and celery. Thinly slice the green onions. Chop the parsley finely.
In a large mixing bowl, combine the cooked and cooled rice, diced chicken, red bell pepper, celery, green onions, parsley, dried cranberries, and slivered almonds.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, and Dijon mustard to create the dressing.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 3 days.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 31.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 714 mg | 15% | |
*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.
