Salads and Vegetables: Salads: Chicken Wild Rice Salad

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

Author: Sarah Burns, member
Date: January 22, 2008

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.

Serves: 18 person(s)
Yield: 18 x 3/4 cup servings

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


    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)


    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.


    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.

Nutritional Information
(Per Serving)

Calories:137 cals
Kilojoules:571 kJ
Fat:1.6 g
Carbohydrates:15.3 g
Protein:15.0 g
Cholesterol:33.0 mg
Sodium:160 mg
Saturated Fat:0.4 g
Fiber:1.2 g
Calcium:20.0 mg
Total Sugars:3.2 g

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