Name: Chicken and Wild Rice Salad Pitas
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (95 g) wild rice; 1/4 cup (40 g) dried cranberries, chopped; 2 cups (340 g) cooked and diced chicken; 1/4 cup (60 ml) sour cream; 2 tbsp (30 ml) mayonnaise; 2 tbsp chopped fresh chives; 2 pita bread, about 8 inches (20-cm) in diameter, halved; Boston lettuce leaves, to taste; Salt and pepper

Ingredients

- 1/2 cup (95 g) wild rice
- 1/4 cup (40 g) dried cranberries, chopped
- 2 cups (340 g) cooked and diced chicken
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp chopped fresh chives
- 2 pita bread, about 8 inches (20-cm) in diameter, halved
- Boston lettuce leaves, to taste
- Salt and pepper

Preparation

- In a saucepan of salted boiling water, cook the rice for about 50 minutes or until the rice is tender and split open. Add the cranberries and cook for 5 minutes. Drain and rinse under cold water.
- In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise and chives. Season with salt and pepper.
- Carefully open the pita bread and fill with the chicken salad and lettuce.

Chicken and Wild Rice Salad Pitas

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker