Eat Yourself Skinny · by Kelly Gellner★ 5.0 (7)
Wild Rice Chicken Salad
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 36%
CARBS 23G41% OF CAL
2G FIBER7G SUGAR14G OTHER
FAT 6G26% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining warm wild rice, shredded chicken, arugula, almonds, and green onions with a bright lemon tarragon vinaigrette. It's substantial and satisfying for lunch or dinner.
mainamericansaladchicken🍲 stockpot🥘 pressure cookerdairy freegluten free
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup uncooked wild rice
- 1/4 tsp salt
- 2 cups cooked chicken (shredded or chopped)
- 4 cups arugula
- 1/2 cup celery (chopped)
- 1/3 cup green onions (chopped)
- 1/3 cup sliced almonds
- 1/2 recipe lemon tarragon dressing
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 36%
CARBS 23G41% OF CAL
2G FIBER7G SUGAR14G OTHER
FAT 6G26% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 249mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 282mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.