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Wild Rice Chicken Salad with Baby Marrows & Avocado

Wild Rice Chicken Salad with Baby Marrows & Avocado

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Wild rice, veggies and fresh herbs all brought together with a zesty dressing, then topped with chicken, avocado and toasted seeds. A fabulous, easy recipe for a braai, or for relaxed entertaining with family and friends. - Dianne Bibby

Preparation time


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

Preparation method

Place the cooked rice in a large mixing bowl.
Remove the stalks from the kale and cut the leaves into shreds.
Heat 10ml olive oil in a pan and flash fry the kale for 2 minutes. Season lightly with salt and add to the rice.
To the same pan, add another drizzle of oil. Over a high heat, fry the baby marrows for 2-3 minutes until lightly browned. Season with salt and pepper and add to the rice.
Season the chicken lightly on both sides and pan fry in 15ml olive oil for 3-4 minutes on each side. Add 60ml of the KNORR Balsamic and Pineapple Salad Dressing, and the water.
Simmer for 2-3 minutes until the sauce is reduced and the chicken is cooked through. Slice the chicken into strips. Set aside.
To make the dressing, place the remaining 60ml salad dressing in a jar, add the lemon zest, lemon juice and honey, and shake to combine. Season to taste with salt and pepper.
Bundle the spinach, rocket, parsley and basil together. Roughly chop the leaves and add to the rice.
Pour the dressing over the salad and toss together.
Transfer the salad to a large platter. Peel and slice the avocados, then arrange them and the chicken slices on top. Scatter with toasted seeds and serve immediately.


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