Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Egg | 1 large egg (50g) | 78 |
| Red Grape | 1/2 cup (76g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup uncooked wild rice
- 2 cups diced cooked chicken (or 1 large can of chicken, drained)
- 1 cup red grapes, halved
- 1 cup sliced water chestnuts
- 1/2 cup mayonnaise
- 1/4 cup chopped red onions
- 1/2 teaspoon lemon juice
- 1 cup cashews or almonds
- 1/2 cup craisins (optional)
- salt and pepper, to taste
Directions
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.
Category:Tex-Mex Recipes
Category:Tex-Mex Salads