Salads, Soups, & Chili

Wild Rice Chicken Salad

The nutty flavor of the wild rice blends well with the garlic chicken and the sweet blueberries. Serve with warm crusty bread and butter.

Prep Time 
15 minutes or less
Total Time 
15 minutes
Servings 
6
Ingredients 

1 Gold’n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 4 cups)
3 cups cooked wild rice*
1 cup shredded carrots
1 cup fresh blueberries
1/2 cup finely chopped green onions
2 teaspoons finely chopped fresh tarragon or 1/4 teaspoon dried tarragon leaves
1 cup purchased raspberry vinaigrette or ranch dressing

Instructions 

Mix together all the salad ingredients except the dressing in a large bowl.

Gently stir in the dressing. Cover; refrigerate at least 1 hour to blend flavors.

Variations 

*2 (20 ounce) cans cooked wild rice can be used in this recipe.

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.

 

Cuisine 
American

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      430
    • Calories from Fat 
      53%
    • Total Fat 
      25g
    • Saturated Fat 
      6g
    • Total Carbohydrate 
      26g
    • Protein 
      24g
    • Sugars 
      7g
    • Cholesterol 
      100mg
    • Dietary Fiber 
      2g
    • Sodium 
      1,140mg
  • DAILY VALUE
    • Vitamin A 
      2%
    • Vitamin C 
      9%
    • Calcium 
      2%
    • Iron 
      4%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      2.5
    • Med-Fat Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Microwave
Recipe Source 
Gold'n Plump Exclusive - Judy Tills