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Wild Rice, Chicken and Vegetable Salad

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Wild Rice, Chicken and Vegetable Salad
325
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
Nutritions
Fat18.07 g
Saturated Fat Acids2.32 g
Protein17.65 g
Roughage4.8 g
Sugar added4.31 g
Calorie325
1 serving contains
Calories325
Protein/g17.65
Fat/g18.07
Saturated fatty acids/g2.32
Carbohydrates/g26.13
Added sugar/g4.31
Roughage/g4.8
Cholesterol/mg36.55
Vitamin A/mg36.54
Vitamin D/μg0.04
Vitamin E/mg0.28
Vitamin B₁/mg0.14
Vitamin B₂/mg0.2
Niacin/mg10.1
Vitamin B₆/mg0.55
Folate/μg95.37
Pantothenic acid/mg0.81
Biotin/μg0.16
Vitamin B₁₂/μg0.15
Vitamin C/mg65.24
Potassium/mg677.46
Calcium/mg85.96
Magnesium/mg54.76
Iron/mg4.81
Zinc/mg1.24

Recipe author: EAT SMARTER
Ingredients
Preparation

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
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Preparation steps

Step 1/5
Cook the wild rice according to the packet instructions, drain well and set aside.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Scatter over the sesame seeds and serve.

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