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Wild Rice Chicken Salad with Baby Marrows & Avocado

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

64.0g

Energy (kJ)

5167kJ

Energy (kcal)

1235kcal

Carbohydrate incl. fibre (g)

153.5g

Carbohydrate excl. fibre (g)

135.4g

Sugar (g)

7.0g

Fibre (g)

18.1g

Fat (g)

44.2g

Saturated fat (g)

8.7g

Unsaturated fat (g)

26.9g

Monounsaturated fat (g)

19.9g

Polyunsaturated fat (g)

7.0g

Trans fat (g)

0.0g

Cholesterol (mg)

100mg

Sodium (mg)

170mg

Salt (g)

0.43g

Vitamin A (IU)

1855IU

Vitamin C (mg)

27.2mg

Calcium (mg)

98mg

Iron (mg)

5.92mg

Potassium (mg)

1593mg

Total

256.0g

20666kJ

4941kcal

614.0g

541.6g

28.0g

72.4g

176.8g

34.9g

107.6g

79.7g

27.9g

0.0g

402mg

681mg

1.72g

7422IU

108.8mg

393mg

23.67mg

6373mg

  • 750 ml wild rice cooked
  • 1 small bunch kale
  • olive oil for frying
  • salt & pepper to taste
  • 5 baby marrows sliced
  • 4 chicken breast fillets lightly beaten
  • Knorr Balsamic & Pineapple Vinaigrette Salad Dressing
  • 50 ml water
  • 30 ml olive oil for dressing
  • 1 lemon finely grated zest
  • 30 ml lemon juice
  • 5 ml honey
  • 40 g baby spinach
  • 40 g rocket
  • 1 handful fresh Italian parsley
  • 1 handful fresh basil
  • 2 avocados
  • 60 ml toasted pumpkin seeds