Recipe
Salad
Wild Rice Chicken Salad with Toasted Pecans
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10 ounces each) cans Hy-Vee premium breast of chicken, drained | ||
| 3 c. cooked wild rice | ||
| ½ c. sliced green onion | ||
| ½ c. Hy-Vee dried cranberries | ||
| ¼ c. Hy-Vee pecan pieces, toasted | ||
| 1 c. Hy-Vee apricot preserves | ||
| ⅓ c. raspberry vinegar | ||
| Hy-Vee salt and Hy-Vee pepper to taste |
Directions
- In a large bowl, combine chicken, rice, green onion, cranberries and pecans.
- In a medium bowl, stir together the preserves, vinegar, salt and pepper.
- Pour preserves mixture into chicken mixture. Stir well.
- Cover and refrigerate 3 to 4 hours before serving.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 40mg
- Sodium: 390mg
- Total Carbohydrates: 37g
- Protein: 16g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 2%