Difference between revisions of "Wild Rice Chicken Salad"

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# [[salt]] and [[pepper]], to taste
 
# [[salt]] and [[pepper]], to taste
  
== Directions ==
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== Procedures ==
  
  
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3. I also think it tastes better with canned [[Chicken]].
 
3. I also think it tastes better with canned [[Chicken]].
  
[[Category:Tex-Mex Recipes]]
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[[Category:Tex-Mex cuisine]]
 
[[Category:Tex-Mex Salads]]
 
[[Category:Tex-Mex Salads]]
 
[[Category:Red grape Recipes]]
 
[[Category:Red grape Recipes]]

Latest revision as of 13:25, 28 June 2012


Ingredients

  1. 1 cup uncooked wild rice
  2. 2 cups diced cooked Chicken (or 1 large can of Chicken, drained)
  3. 1 cup Red Grapes, halved
  4. 1 cup sliced water chestnuts
  5. 1/2 cup Mayonnaise
  6. 1/4 cup chopped red onions
  7. 1/2 teaspoon lemon juice
  8. 1 cup cashews or almonds
  9. 1/2 cup craisins (optional)
  10. salt and pepper, to taste

Procedures

1. Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).

2. Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.

3. I also think it tastes better with canned Chicken.