Chicken Wild Rice Salad Recipe

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Chicken Wild Rice Salad
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  1. Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
  2. Drain and toss with the lemon juice; cool.
  3. Add to rice the chicken, green onions, red pepper, and peas.
  4. Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
  5. Mix all the dressing ingredients together and pour over the rice salad.
  6. Just before serving add the avocados and pecans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 725.61 Kcal (3038 kJ)
Calories from fat 496.43 Kcal
% Daily Value*
Total Fat 55.16g 85%
Cholesterol 11.1mg 4%
Sodium 589.25mg 25%
Potassium 832.42mg 18%
Total Carbs 50.22g 17%
Sugars 7.9g 32%
Dietary Fiber 9.1g 36%
Protein 16.18g 32%
Vitamin C 26.4mg 44%
Vitamin A 0.1mg 3%
Iron 12.2mg 68%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 169.51 Kcal (710 kJ)
Calories from fat 115.97 Kcal
% Daily Value*
Total Fat 12.89g 85%
Cholesterol 2.59mg 4%
Sodium 137.65mg 25%
Potassium 194.46mg 18%
Total Carbs 11.73g 17%
Sugars 1.85g 32%
Dietary Fiber 2.12g 36%
Protein 3.78g 32%
Vitamin C 6.2mg 44%
Iron 2.8mg 68%
Calcium 13.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
  • 20

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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