North Woods Chicken Salad

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

  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 6

Ingredients

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.

Expert Tips

If you can't find plain rice vinegar, use seasoned rice vinegar and omit the salt and sugar.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
580mg
580%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
45%;
Calcium
2%;
Iron
10%;
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.