Asian Chicken and Wild Rice Salad

megancs20 0

"A healthier take on lettuce wraps. These are delicious!"
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1 h 10 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.
  2. Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.
  3. Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  4. Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.
  5. Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad.



Chow Mein noodles are listed in the ingredients but not in the directions. I did not use the chow Mein noodles. Needs more flavor.