Chicken and Wild Rice Salad

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Prep time


Cook time


Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 6 cup Hinode White & Wild Blend

  • 12 chicken breast fillets

  • 6 tbsp black or lemon pepper (optional)

  • 3 tbsp Oil

  • 6 tbsp Soy Sauce

  • 9 cup combined chopped vegetables: cucumber, celery, snow pea sprouts, radish

  • 18 Green Shallots (chopped)

  • 1½ cup oil-free French dressing

  • 6 tbsp chopped fresh mint

Photo of Chicken and Wild Rice Salad


  • Prepare Hinode White & Wild rice per package instructions.

  • Rinse cooked rice under a fine mesh strainer with cold running water to cool. Drain well.

  • Roll chicken in cracked pepper. Heat oil in pan and cook chicken 2 minutes each side.

  • Add soy sauce and cook chicken for another 2 minutes, turning once. Remove chicken from pan and cut into thin slices.

  • Combine chicken with rice, vegetables, shallots, salad dressing, mint and serve.

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