Whether served cold as a summer side salad or hot as a main course, this rice salad is sure to delight!
Author: Sarah Burns, CalorieKing.com member
Suggestions: * If serving hot, for best results, use regular cherries instead of dried cherries.
Serves: 18 person(s)
Preparation Time: 20 mins
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)
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.
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.
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