North Woods Chicken Salad

North Woods Chicken Salad

Leftover chicken? Use it in a wild and wonderful chicken salad.

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

6

servings

Dijon Vinaigrette
1/3
cup vegetable oil
1/4
cup rice vinegar
1
tablespoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon sugar
1/4
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
Salad
3
cups cold cooked wild rice
2
cups cubed cooked chicken
1/2
red bell pepper, diced
1
cup 1-inch pieces snap pea pods
3
medium green onions, sliced (3 tablespoons)
1/2
cup cashews
  1. In food processor, cover and process all vinaigrette ingredients until smooth.
  2. In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
  3. Toss salad and cashews just before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you can't find plain rice vinegar, use seasoned rice vinegar and omit the salt and sugar.
Time Saver
Use cooked wild rice available in cans instead of cooking regular wild rice. A 15-ounce can contains about 2 cups of wild rice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 580mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.