Creamy Chicken Wild Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 ounces of boneless-skinless chicken breast1 cup dry wild rice3/4 cup plain non-fat greek yogurt1/4 cup low-fat buttermilk1 Tbsp White Wine Vinegar2 fresh green onions, chopped1/3 cup dried sweetened cranberries1/4 cup pecans, chopped10 Sweet Cherries or Grapes cut up1/8 tsp. black pepper1/4 tsp. salt
Cook the wild rice in water per directions, cook then let set till kernels all open, may take up to 60 minutes.
Cook the chicken breast, we steamed the breast to keep moist and cut out any additional fat. After chicken is cooked, cool and cut into approximately 1/2 inch pieces.
Mix yogurt, buttermilk, vinegar, cranberries, salt, and pepper.
After rice is cooked and chicken has been cut up, mix in chopped pecans, cherries, and yogurt dressing, let cool for at least 1/2 hour in the refrigerator before serving.
Serving Size: 6 (1 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user NESTISEMPTY.
Cook the chicken breast, we steamed the breast to keep moist and cut out any additional fat. After chicken is cooked, cool and cut into approximately 1/2 inch pieces.
Mix yogurt, buttermilk, vinegar, cranberries, salt, and pepper.
After rice is cooked and chicken has been cut up, mix in chopped pecans, cherries, and yogurt dressing, let cool for at least 1/2 hour in the refrigerator before serving.
Serving Size: 6 (1 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user NESTISEMPTY.
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 4.5 g
- Cholesterol: 16.8 mg
- Sodium: 129.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.9 g
- Protein: 10.6 g
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