• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pass The Sushi logo
  • Travel
  • About
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Dinner
    • Dessert
    • Cocktail Recipes
    • All Recipes
  • Travel
  • About
subscribe
search icon
Homepage link
  • Recipes
    • Breakfast
    • Dinner
    • Dessert
    • Cocktail Recipes
    • All Recipes
  • Travel
  • About
×

Home » Dinner

Grilled Chicken with Wild Rice Salad

By: Kita · Published Aug 29, 2012 · Updated: Aug 29, 2012 · This post may contain affiliate links

The phone just rang. It was the kettle calling to call the pot black. See, I'm the first one to whine and complain when I see Christmas Pins or pumpkins lining the aisles in July. I want to enjoy summer, the whole length of it, without feeling rushed into the holiday season. But what I didn't know what that there was a tiny silent alarm in the back of my head that is triggered immediately after my birthday.

Suddenly there's an ominous black cloud threatening that I may not be able to share all of my awesome grill recipes with you before soup and slow cooker season rolls in. And me, I'm flipping through the pages of my piles of cookbooks searching for pumpkin and apple recipes. We still have almost a full month of official summer and probably two more months of summer like temperature and here I am craving a piping hot bowl of soup. What gives?

 

 

Chicken with Wild Rice Salad

from BHG Special Interest Publication Grill It!

Ingredients:

  • 1 6oz package long grain and wild rice mix
  • ⅔ cup bottled Italian dressing
  • 2 lbs boneless skinless chicken breast halves
  • 1 cup fresh green beans
  • 2 ½ cups packaged cole slaw mix with carrots
  • 1 14oz can artichoke hearts, drained and quartered

Preparation:

Prepare rice mix according to directions on package. Transfer to a medium bowl. Cover and chill for about 2 hours.
Meanwhile, marinate chicken in 3 tbs Italian dressing.
Preheat grill to a medium heat and grill chicken for 12 to 15 minutes, flipping once, until cooked through.
Steam green beans. Combine beans, cole slaw mix, and artichokes with chilled rice. Toss the remaining dressing over the rice salad and gently mix.
Serve grilled chicken sliced with rice salad.

 

 

More Dinner

  • Bacon Wrapped Stuffed Chicken Breast
  • Cajun Chicken, Shrimp, and Sausage Alfredo Pasta
  • Seafood Scampi Pasta using Angel Hair
  • Lasagna Fritta {Copycat Olive Garden Recipe}

TESTING

Reader Interactions

Comments

    Tried this recipe? Rate it: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Belinda @zomppa says

    August 29, 2012 at 8:19 am

    It's not just you - I want the fall to come!! WIld rice makes me think of fall even more....

    Reply
  2. RavieNomNoms says

    August 29, 2012 at 8:24 am

    Wow Kita! That looks sooo good! I ADORE Fall so I am more than ready for it to be here 🙂

    Reply
  3. Rachel @ Baked by Rachel says

    August 30, 2012 at 3:40 pm

    I want chicken. Now.

    Reply
  4. Angie@Angie's Recipes says

    September 2, 2012 at 2:18 pm

    The salad looks so very delicious.

    Reply

Primary Sidebar

Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

More about me →

Search

Trending Recipes

  • Spicy Cucumber Martini
  • Banana Bread with Nutella Swirls
  • Banana-Nut Pound Cake with Maple Crown Royal Glaze
  • Nutter Butter Banana Pudding - in Jars!

Current Wanderlust

  • Puff Pastry Austrian Apple Strudel

Footer

↑ back to top

Browse

  • Cocktail Recipes
  • Dinner Recipes
  • Dessert Recipes
  • Travel & Resources

Newsletter

  • Sign Up! for emails & updates

Information

  • About
  • Contact
  • Privacy Policy
  • Disclaimer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 PasstheSushi