Wild Rice Chicken Salad

July 12, 2010

Wild Rice Chicken Salad

From the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D., this is a great recipe to make at the beginning of the week for brown bag lunches and kids will love the fruity flavors of this nutritious entrée salad. Leave out the optional cashews or walnuts if you are allergic to them.

This recipe makes 8 -10 servings.

21/2 cups cooked wild rice
1 cup chopped celery
1 (8 ounce) can pineapple chunks, drained
1 cup halved green grapes
½ cup mandarin oranges, drained
1 cup chopped cashews or walnuts (optional)
2 ½ cups of cooked and diced chicken
¾ cup light mayonnaise
1 teaspoon sage
½ teaspoon sea salt

In a large bowl, toss wild rice with celery, pineapple, grapes, oranges, nuts and chicken.
In a small bowl, combine mayonnaise, sage and salt.
Toss mayonnaise with salad mixture.
Cover and refrigerate for several hours overnight.

The following nutritional analysis is based on one serving out of 10 servings total.

Nutrient Name Nutrient Value Unit Daily Value %
Calories 260     
Calories from Fat 110     
Total Fat 13  g   20% 
Saturated Fat 1.5  g   8% 
Trans Fat 0  g    
Cholesterol 35  mg   12% 
Sodium 170  mg   7% 
Carbohydrates 23  g   8% 
Dietary Fiber 2  g   8% 
Sugars 8  g    
Protein 14  g    
Vitamin A   IU   4% 
Vitamin C   mg   10% 
Calcium   mg   4% 
Iron   mg   6% 

Nutritional information provided by www.menucalc.com