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wild rice salad with chicken prepared on white counter with extra toppings
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Wild Rice Salad with Chicken

Change up your salad routine with this healthy wild rice salad with chicken, pecans, and cranberries. Tossed in a tangy dressing made with dijon mustard, rice vinegar, and lemon that adds brightness - you’re going to love this delicious salad!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6

Equipment

  • Chef's knife
  • Airtight containers
  • Saucepan

Ingredients

For the Salad

  • 1 cup uncooked wild rice
  • 2 boneless skinless chicken breasts
  • 4 green onions chopped
  • 1 ½ cups chopped snow peas
  • 1 avocado cubed
  • 1 cup pecan halves
  • ½ cup dried cranberries

For the Dressing

  • ⅓ cup olive oil
  • ¼ cup rice vinegar
  • Juice from 1/2 a lemon
  • 2 cloves of garlic minced
  • 2 teaspoons dijon mustard
  • 1/4 tsp honey or maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper pepper

Instructions

  • Prepare wild rice according to package directions.
  • Cook chicken breasts on the stovetop or in the oven until cooked through, then cube.
  • Whisk all dressing ingredients together in a bowl and set aside.
  • Toss wild rice, cut up chicken, green onions, snow peas, avocado, pecans, cranberries, and the dressing together in a large bowl.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 35g | Protein: 18g | Fat: 25g | Fiber: 6g | Sugar: 10g