Wild rice, chicken and vegetable salad 

Wild rice, chicken and vegetable salad
325 kcal

(0)

Difficulty:easy
Preparation:40 min
Ready in:40 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories325 kcal(16%)
Protein18 g(36%)
Fat18 g(23%)
Carbohydrates26 g(10%)
Added Sugar4 g(4%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

½ cupsWild rice
2 tablespoonsbalsamic vinegar
1 tablespoonRaspberry vinegar
1 tablespoonhoney
lemons (juiced)
½red Cabbage trimmed, core removed and shredded
¾ cupsDate roughly chopped
4 tablespoonssunflower oil
2Chicken breasts skin on
2zucchini cut into chunks
2 tablespoonsSesame seeds

Directions

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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