Chicken Wild Rice Salad 

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Serves: 18 person(s)

Preparation Time: 20 mins
Cooking Time: 1 hr 30 mins
Extra Time: 2 hrs (for refrigeration, if serving cold)

Yield: 18 x 3/4 cup servings

Whether served cold as a summer side salad or hot as a main course, this rice salad is sure to delight!

Suggestions:

* If serving hot, for best results, use regular cherries instead of dried cherries.

This recipe makes a large quantity; if desired, freeze the remaining, since it freezes well.

Ingredients:

4 cup reduced-sodium, fat-free chicken broth (divided)

1 cup uncooked wild rice

1/2 cup uncooked brown rice

4 cooked skinless, boneless double chicken breasts (about 1 1/2 lbs), cubed

1 cup water chestnuts, diced

2 oz dried cherries *

1 tsp black pepper

1/2 tsp minced parsley

1 tsp lemon zest (optional)

1/4 cup reduced-sodium, fat-free chicken broth (extra) (optional)

Directions:

In a pan combine 3 cups chicken broth with wild rice, cook as directed. In a separate pan, combine 1 cup chicken broth with brown rice, cook as directed. All broth should be soaked up by the rice, if not, drain rice.

In a bowl, combine cubed chicken, water chestnuts, cherries, black pepper, and parsley; stir.

If desired, add lemon zest to sweeten or the extra 1/4 cup chicken broth to salt it (note: with wild rice the flavor is always a little different).

If serving cold - refrigerate for at least 2 hours before serving.

Variations:

To further lower the sodium content of this recipe, water can be substituted for the broth, if desired.

As a tasty stuffing recipe, omit the chicken and use as a stuffing for pork chops, pheasant or turkey.

Serving suggestions are not included in the nutritional analysis.

Author:

Sarah Burns, CalorieKing.com member