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Wild Rice Salad

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By Betty Crocker Kitchens
Updated Feb 18, 2014
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This hearty wild rice salad with chicken, cranberries, apple and almonds is a perfect fit for your Thanksgiving dinner.

Wild Rice Salad

  • Prep Time 10 min
  • Total 8 hr 30 min
  • Servings 5
  • Ingredients 12
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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

Instructions

  • Step 
    1
    Cook rice as directed on package; cool.
  • Step 
    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.

Nutrition

360 Calories
16g Total Fat
19g Protein
37g Total Carbohydrate

Nutrition Facts

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

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