Wild Rice Chicken Salad
Ingredients
-
¾
cup
uncooked wild rice
-
¼
tsp
salt
-
2
cups
cooked chicken, shredded or chopped
-
4
cups
arugula
-
½
cup
celery, chopped
-
⅓
cup
green onions, chopped
-
⅓
cup
sliced almonds
-
½
recipe
lemon tarragon dressing
Instructions
- Cook the wild rice according to package directions, either on the stove or in an Instant Pot.
- While the rice is cooking, prepare the lemon tarragon dressing.
- In a large bowl, combine the cooked wild rice, arugula, chicken, celery, green onions, and almonds.
- Drizzle the dressing over the salad and toss to combine.
- Serve the salad warm or chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
6
Calories
316
Total fat
17.8g
Total carbohydrates
20.9g
Total protein
17.4g
Sodium
159mg
Cholesterol
41mg
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