Wild Rice Chicken Salad

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.

Ingredients:
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

Instructions:
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.

Nutritional information provided by www.menucalc.com