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North Woods Chicken Salad

North Woods Chicken Salad
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 6
Leftover chicken? Use it in a wild and wonderful chicken salad.
Updated October 22, 2008

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
580mg
24%
Potassium
330mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
10%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
2%
2%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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