Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
480
Calories
56g
Protein
5g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Plum | 1 medium (66g) | 30 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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 4- to 6-ounce package long grain and wild rice mix
- 2 cups diced cooked boneless chicken breast cubes
- 1 cup diced celery
- 4 fresh plums, sliced
- 1/4 cup ranch-style dressing
- 1/4 cup sour cream
- 1/2 teaspoon dried tarragon leaves
- 1/4 teaspoon ground white pepper
- lettuce leaves
- fresh plum slices for garnish
- =
Directions
1
Prepare rice mix as directed; cool to room temperature.
2
Combine rice, chicken, celery and plums in large mixing bowl.
3
To prepare dressing, combine ranch dressing, sour cream, tarragon and pepper; pour over rice mixture and toss lightly. Chill until served. Serve on lettuce leaves. Garnish with plum slices.
Recipe sourced from
fandom