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Wild Rice, Chicken and Vegetable Salad

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Wild Rice, Chicken and Vegetable Salad
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
325
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie325 kcal(15 %)
Protein17.65 g(18 %)
Fat18.07 g(16 %)
Carbohydrates26.13 g(17 %)
Sugar added4.31 g(17 %)
Roughage4.8 g(16 %)
Vitamin A36.54 mg(4,568 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.1 mg(84 %)
Vitamin B₆0.55 mg(39 %)
Folate95.37 μg(32 %)
Pantothenic acid0.81 mg(14 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C65.24 mg(69 %)
Potassium677.46 mg(17 %)
Calcium85.96 mg(9 %)
Magnesium54.76 mg(18 %)
Iron4.81 mg(32 %)
Zinc1.24 mg(16 %)
Saturated fatty acids2.32 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
servings
½ cup
2 tablespoons
1 tablespoon
1 tablespoon
lemons (juiced)
½
red Cabbage (trimmed, core removed and shredded)
¾ cup
Date (roughly chopped)
4 tablespoons
2
Chicken breasts (skin on)
2
zucchini (cut into chunks)
2 tablespoons

Preparation steps

1.
Cook the wild rice according to the packet instructions, drain well and set aside.
2.
Mix the vinegars, honey and lemon juice together, season with salt and pepper and stir into the red cabbage. Add the dates and cooked rice and set aside.
3.
Heat 2 tbsp oil in a wide skillet and cook the chicken breasts gently for about 4 minutes each side or until cooked through. Remove and discard the skin, cut the meat into chunks and add to the cabbage mixture.
4.
Heat the remaining oil in the skillet ad gently cook the zucchini until softened. Stir into the cabbage, check the seasoning and place in serving bowls.
5.
Scatter over the sesame seeds and serve.
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