Wild Rice Salad

This hearty wild rice salad with chicken, cranberries, apple and almonds is a perfect fit for your Thanksgiving dinner.

  • Prep Time 10 min
  • Total Time 8 hr 30 min
  • Servings 5

Ingredients

1
box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
2
cups chopped cooked chicken
1/2
cup dried cranberries
1
Granny Smith apple, peeled, chopped
2
medium green onions, chopped (2 tablespoons)
1
medium carrot, grated
1/3
cup white balsamic vinegar
1/4
cup olive oil
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon pepper
1
bag (2.25 oz) sliced almonds, toasted

  • 1 Cook rice as directed on package; cool.
  • 2 In large bowl, stir together rice, chicken, cranberries, apple, onions, carrot, vinegar, oil, salt and pepper. Cover; refrigerate 8 hours. Sprinkle with almonds just before serving.

Expert Tips

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, the stirring constantly until nuts are light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2g,
2%
),
Sodium
480mg
480%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 Fruit; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.