White and Wild Rice Chicken Salad

The white-and-wild rice mix gives you a quick start on this satisfying fruit- and nut-studded salad.

White and Wild Rice Chicken Salad
Servings: 6 Prep 30 mins


  • 1 6 ounce box white-and-wild rice mix
  • 3 tablespoons tarragon-flavored vinegar
  • 1 tablespoon honey-Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup plus 1 Tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into 1/4-inch-wide strips
  • 1 Gala apple, cored and chopped
  • 6 scallions, trimmed and chopped
  • 2 large ribs celery, chopped
  • 1/2 cup toasted pecan pieces
  • 1/2 cup dried cranberries
  • Lettuce leaves, for garnish (optional)

Make It

1. Prepare rice mix following package directions, using very hot water.

2. Meanwhile, in small bowl, mix vinegar, mustard, salt and pepper. Whisk in 1/4 cup oil.

3. In large skillet, heat 1 tablespoon oil over high heat. Add chicken strips; saute for 4 to 6 minutes or until cooked through and lightly browned. Remove chicken to bowl; cover.

4. In large bowl, combine apple, scallion, celery, pecans and cranberries. Add hot rice, chicken, and vinegar mixture.

5. If desired, line a serving bowl with lettuce leaves; spoon salad into bowl. Serve immediately, or refrigerate and serve cold.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 20, chol. (mg): 44, sat. fat (g): 2, carb. (g): 36, fiber (g): 3, pro. (g): 21, sodium (mg): 560, Percent Daily Values are based on a 2,000 calorie diet.