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Wild Rice Chicken Salad

The perfect recipe for a summer night!

Course Main Course
Prep Time 15 minutes
Cool in Refridgerator 6 hours
Total Time 15 minutes
Servings 6 people

Ingredients

  • 1 6 oz package Uncle Ben’s Quick Cooking Wild Rice
  • 2 cups chopped baked chicken
  • 1 Granny Smith apple diced
  • 1 carrot grated
  • 1/2 cup dried cranberries
  • 3 green onions chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil
  • 1/3 cup white balsamic vinegar
  • 2- 3 ounces sliced almonds toasted

Instructions

  1. Cook rice according to package directions and allow to cool.

  2. Stir together first ten ingredients. 

  3. Cover and chill for 6-8 hours. 

  4. Sprinkle with almonds just before serving.

Recipe Notes

*For baked chicken, just cook boneless, skinless chicken breasts rubbed with olive oil and sprinkled with salt, pepper, garlic powered, and onion powder. Cook for 25-28 minutes at 350 degrees.