Chicken Wild Rice Salad Recipe

By dette

“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.” —Robin Thompson, Roseville, California

Ingredients

• Ingredients
• 3 cups water
• 1 cup uncooked wild rice
• 2 chicken bouillon cubes
• 4-1/2 teaspoons butter
• 1 cup cut fresh green beans
• 1 cup cubed cooked chicken breast
• 1 medium tomato, chopped
• 1 bunch green onions, sliced
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper

Details

Servings 4
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely.
Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled. Yield: 4 servings.


Nutritional Facts
1-1/2 cups equals 330 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 618 mg sodium, 43 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.