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Minnesota Chicken Salad Recipe
|Chicken breast||1 , boned and skinned|
|Chicken stock||1 Tablespoon|
|Cooked brown rice||2 Cup (32 tbs)|
|Cooked wild rice||3⁄4 Cup (12 tbs)|
|Walnuts||3 Tablespoon, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Green grapes||1 Cup (16 tbs), halved|
|Minced parsley||2 Tablespoon|
|Lemon yogurt dressing||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Tablespoon (For Garnishing)|
Serving size: Complete recipe
Calories 1493 Calories from Fat 421
% Daily Value*
Total Fat 49 g75.7%
Saturated Fat 5.6 g28%
Trans Fat 0 g
Cholesterol 100.2 mg
Sodium 1182.6 mg49.3%
Total Carbohydrates 198 g66.1%
Dietary Fiber 29.6 g118.2%
Sugars 39.8 g
Protein 77 g154.4%
Vitamin A 496.6% Vitamin C 210.7%
Calcium 47.9% Iron 87.4%
*Based on a 2000 Calorie diet
Place in a small mixing bowl with the egg white and stir to coat.
Stir in the cornstarch.
Allow to sit 5 to 10 minutes.
Heat the stock in a medium-size skillet over medium heat, then add the chicken and cook, stirring occasionally, until the chicken is opaque throughout and lightly browned.
Arrange the chicken in a single layer on a plate.
Let cool for 5 minutes, then cover and refrigerate.
Chill for at least 1/2 hour.
In a serving bowl, combine the brown rice, wild rice, walnuts, celery, grapes, and parsley.
Add the chicken and the dressing.