Easy Homemade Croutons

Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

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I just love making my own croutons right at home for salads or soups and these easy homemade croutons couldn’t be easier to make! Crunchy, garlicky and easily customizable to your liking. I used a multigrain baguette to make these a bit more nutritious, but any type of leftover bread will work!

Why You’ll Love these Croutons

• Easy to make with just a few simple ingredients in just 15 minutes!
• Perfect on top of salads, soups, stuffings and more.
• Great way to use up any leftover bread.
• So much better than store-bought croutons with way more flavor!

Ingredients You’ll Need

• multigrain baguette – you’ll need about 4 cups of cubed bread and I like using a multi-grain baguette for that crunch factor and a little extra nutrition. You could also use sourdough bread, ciabatta bread or really any loaf of bread will work, just make sure the bread is about a day or 2 old for the best results.
• olive oil – this is used to crisp up these croutons and make them nice and golden. You could also use avocado oil or melted butter, if you prefer.
• seasonings – a combination of garlic powder, Italian seasoning, salt and pepper which adds so much flavor to these croutons! Feel free to add whatever type of seasoning you’d like.

How to Make Homemade Croutons

1. Dice your bread. Cut your baguette (or loaf of bread) into 1-inch cubes until you get about roughly 4 cups.
2. Toss with seasonings. In a large bowl, toss the bread cubes with olive oil, Italian seasoning, garlic powder, salt and pepper, until all the bread cubes are evenly coated.
3. Bake until crispy. Spread the bread cubes in an even layer on a large baking sheet lined with parchment paper, or coated with nonstick spray. Bake at 400 degrees F for about 13 to 15 minutes, until golden and crispy.
4. Serve or store. You can serve these croutons immediately or let them come to room temperature and store them in a sealed, airtight container for up to 2 weeks.

How to Serve

One the croutons have cooled, you can store them in a container and use for a variety of things! Here are some ways I like to use these croutons:

• Toss with your favorite salad to add a nice crunch! These would taste amazing on a Caesar salad or my strawberry balsamic salad.
• Sprinkle on top of soups like this tomato basil soup or this creamy tomato hummus soup.
• Use in stuffings like my favorite sausage, apple and herb stuffing for Thanksgiving or Christmas!

How to Store

You can store these homemade croutons in a sealed, airtight container for up to 2 weeks. Just make sure they have cooled completely before storing!

Hope you all enjoy these Easy Homemade Croutons and if you love this recipe as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Easy Homemade Croutons

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Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

Course Side Dish

Cuisine American

Keyword Easy Homemade Croutons

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 86kcal

Ingredients

• 1 whole grain baguette cut into 1-inch cubes (about 4 cups)
• 3 Tbsp olive oil
• 1 Tbsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper or coat with nonstick spray.
• Place bread cubes in a large bowl and toss with olive oil, Italian seasoning, garlic powder, salt and pepper, making sure the bread cubes are evenly coated.
• Spread cubes on a single layer on the baking sheet and place in the oven for 13 to 15 minutes, until crisp and golden.

Nutrition

Serving: 1/2 cup | Calories: 86kcal | Carbohydrates: 8.4g | Protein: 1.6g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 119.6mg | Fiber: 0.3g | Sugar: 0.6g

The post Easy Homemade Croutons appeared first on Eat Yourself Skinny.

Easy Homemade Croutons

Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

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I just love making my own croutons right at home for salads or soups and these easy homemade croutons couldn’t be easier to make! Crunchy, garlicky and easily customizable to your liking. I used a multigrain baguette to make these a bit more nutritious, but any type of leftover bread will work!

Why You’ll Love these Croutons

• Easy to make with just a few simple ingredients in just 15 minutes!
• Perfect on top of salads, soups, stuffings and more.
• Great way to use up any leftover bread.
• So much better than store-bought croutons with way more flavor!

Ingredients You’ll Need

• multigrain baguette – you’ll need about 4 cups of cubed bread and I like using a multi-grain baguette for that crunch factor and a little extra nutrition. You could also use sourdough bread, ciabatta bread or really any loaf of bread will work, just make sure the bread is about a day or 2 old for the best results.
• olive oil – this is used to crisp up these croutons and make them nice and golden. You could also use avocado oil or melted butter, if you prefer.
• seasonings – a combination of garlic powder, Italian seasoning, salt and pepper which adds so much flavor to these croutons! Feel free to add whatever type of seasoning you’d like.

How to Make Homemade Croutons

1. Dice your bread. Cut your baguette (or loaf of bread) into 1-inch cubes until you get about roughly 4 cups.
2. Toss with seasonings. In a large bowl, toss the bread cubes with olive oil, Italian seasoning, garlic powder, salt and pepper, until all the bread cubes are evenly coated.
3. Bake until crispy. Spread the bread cubes in an even layer on a large baking sheet lined with parchment paper, or coated with nonstick spray. Bake at 400 degrees F for about 13 to 15 minutes, until golden and crispy.
4. Serve or store. You can serve these croutons immediately or let them come to room temperature and store them in a sealed, airtight container for up to 2 weeks.

How to Serve

One the croutons have cooled, you can store them in a container and use for a variety of things! Here are some ways I like to use these croutons:

• Toss with your favorite salad to add a nice crunch! These would taste amazing on a Caesar salad or my strawberry balsamic salad.
• Sprinkle on top of soups like this tomato basil soup or this creamy tomato hummus soup.
• Use in stuffings like my favorite sausage, apple and herb stuffing for Thanksgiving or Christmas!

How to Store

You can store these homemade croutons in a sealed, airtight container for up to 2 weeks. Just make sure they have cooled completely before storing!

Hope you all enjoy these Easy Homemade Croutons and if you love this recipe as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Easy Homemade Croutons

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Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

Course Side Dish

Cuisine American

Keyword Easy Homemade Croutons

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 86kcal

Ingredients

• 1 whole grain baguette cut into 1-inch cubes (about 4 cups)
• 3 Tbsp olive oil
• 1 Tbsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper or coat with nonstick spray.
• Place bread cubes in a large bowl and toss with olive oil, Italian seasoning, garlic powder, salt and pepper, making sure the bread cubes are evenly coated.
• Spread cubes on a single layer on the baking sheet and place in the oven for 13 to 15 minutes, until crisp and golden.

Nutrition

Serving: 1/2 cup | Calories: 86kcal | Carbohydrates: 8.4g | Protein: 1.6g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 119.6mg | Fiber: 0.3g | Sugar: 0.6g

The post Easy Homemade Croutons appeared first on Eat Yourself Skinny.

Healthy Cauliflower Fried Rice Recipe

Skip the takeout and enjoy this Healthy Cauliflower Fried Rice recipe in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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I can’t begin to tell you how delicious this healthy cauliflower fried rice is! I first shared this recipe back in 2015 and after that I was hooked on swapping out regular rice for tender cauliflower rice. Not only does this cauliflower fried “rice” taste just as delicious as traditional fried rice (this sauce is so good), but it has WAY less carbs and is packed with veggies and protein!

Why You’ll Love This

• Quick and easy to make in just 15 minutes!
• Skip the takeout and enjoy this healthy, low-carb version of fried “rice”.
• Add in some protein like chicken or shrimp for a more complete meal.
• This recipe is also kid-approved!

Ingredients You’ll Need

• cauliflower – you can use fresh or frozen store-bought riced cauliflower in this recipe or easily make your own! You’ll need about one medium head of cauliflower to make 4 cups of riced cauliflower.  (See below for additional instructions)
• veggies – I used a combination of chopped onion, carrots and peas. Frozen veggies will work too or feel free to use whatever veggies you have on hand.
• eggs – adds a boost of protein and flavor to this cauliflower fried rice.
• soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
• sesame oil – I like to use toasted sesame oil to sauté the vegetables in. Olive oil or avocado oil would also work.
• honey – this adds a little sweetness to the sauce without using refined sugars and makes a nice glaze.  You could also swap the honey with maple syrup if you don’t have honey on hand.
• garlic – adds a flavor boost and fresh minced garlic is always best!
• ginger – fresh grated ginger is definitely best in this cauliflower fried rice.  If you don’t have any fresh ginger, use 1/8 teaspoon ground ginger.
• red pepper flakes – adds a kick of spice, you could also add a little sriracha. Feel free to leave this out if you are making for your kids.
• green onions – also known as scallions, adds color and flavor. You could also add fresh parsley, cilantro or other fresh herbs.

How to Make Cauliflower Fried Rice

1. Prepare cauliflower. Chop head into cauliflower florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
2. Cook veggies. Heat a large wok, large nonstick skillet or my favorite braiser over medium-high heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
3. Make sauce. In a small bowl, whisk together the soy sauce, honey, garlic, fresh ginger and red pepper flakes. Set aside until ready to use.
4. Scramble eggs. In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
5. Add cauliflower rice. Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

How to Rice Your Cauliflower

The best part about cauliflower rice is that you can find it everywhere these days!  I find that it’s honestly much easier to just use store-bought riced cauliflower (either fresh or frozen) straight from the bag since there’s no large chunks of cauliflower to worry about and the rice is uniform in size.  You can of course rice your own cauliflower and there are two ways of doing this:

• Food processor – First, chop up one head of cauliflower into florets and place them in the bowl of a food processor.  Pulse several times until the cauliflower resembles grain-like “rice.”  Depending on the size of your food processor, you may need to do this in batches.  Just be careful not to over-process the cauliflower as it can become mushy.
• Box grater – this takes more man power, but you can simple grate the head of cauliflower on a cheese grater to get pieces of cauliflower rice.

Can I Use Frozen Cauliflower Rice?

Absolutely!  I’m a huge fan of keeping bags of frozen cauliflower rice in my freezer to use any time I want to whip up a quick dinner or I’m in a pinch.  No need to thaw the frozen cauliflower rice either before cooking, you just want to make sure any large clumps are broken up before dumping it out onto your hot skillet.

Variations

• Add protein – I love adding in some chicken or shrimp for a more filling meal. You could also add in some tofu crumbles for a vegetarian option.
• More veggies – feel free to use whatever vegetables you have on hand. Broccoli, asparagus, green beans, lima beans, red bell pepper and mushrooms are all great options.
• Make it spicy – this recipe calls for red pepper flakes, but you could also add in some sriracha, Sambal Oelek or even chopped peppers for more heat.

Prepping and Storage

Leftovers of this easy cauliflower fried rice will last for 3 to 4 days stored in a sealed, airtight container in your fridge.  Unfortunately I do not recommend freezing this meal as the texture of cooked cauliflower rice changes after being frozen and does not hold up well.

More Low Carb Recipes

• Chicken Egg Roll in a Bowl
• Cheesy Keto Meatball Casserole
• Asian Turkey Lettuce Wraps
• Spaghetti Squash Pizza Casserole
• Spicy Sausage and Veggie Stir Fry

More Cauliflower Recipes

• Cilantro Lime Cauliflower Rice
• Cajun Sausage and Cauliflower Rice Skillet
• Caribbean Jerk Shrimp with Cauliflower Rice
• Easy Mashed Cauliflower
• Cheesy Roasted Cauliflower Dip

Hope you all enjoy this Healthy Cauliflower Fried Rice recipe and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for new recipes every week!

Print

Healthy Cauliflower Fried Rice

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Skip the takeout and enjoy this Healthy Cauliflower Fried Rice in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

Course Side Dish

Cuisine Asian, Chinese

Keyword cauliflower fried rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 137kcal

Ingredients

• 1 head cauliflower chopped into florets (or 4 cups riced cauliflower)
• 1 small onion finely chopped
• 1/2 cup fresh or frozen peas
• 1/2 cup carrots cubed
• 2 eggs lightly beaten
• 1 Tbsp sesame oil
• 1/4 cup low sodium soy sauce
• 1 Tbsp honey
• 2 cloves garlic minced
• 1/4 tsp fresh grated ginger (or 1/8 tsp ground ginger)
• 1/4 tsp red pepper flakes
• 2 Tbsp green onions chopped

Instructions

• Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
• Heat a large pan over medium heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
• Meanwhile in a small bowl, whisk together the soy sauce, honey, fresh ginger and red pepper flakes. Set aside until ready to use.
• In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
• Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
• Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

Nutrition

Serving: 1/4th of recipe | Calories: 137kcal | Carbohydrates: 12.8g | Protein: 6.4g | Fat: 6.1g | Saturated Fat: 1.3g | Cholesterol: 105.8mg | Sodium: 678mg | Fiber: 3g | Sugar: 8.2g

The post Healthy Cauliflower Fried Rice Recipe appeared first on Eat Yourself Skinny.

Healthy Cauliflower Fried Rice Recipe

Skip the takeout and enjoy this Healthy Cauliflower Fried Rice recipe in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

I can’t begin to tell you how delicious this healthy cauliflower fried rice is! I first shared this recipe back in 2015 and after that I was hooked on swapping out regular rice for tender cauliflower rice. Not only does this cauliflower fried “rice” taste just as delicious as traditional fried rice (this sauce is so good), but it has WAY less carbs and is packed with veggies and protein!

Why You’ll Love This

• Quick and easy to make in just 15 minutes!
• Skip the takeout and enjoy this healthy, low-carb version of fried “rice”.
• Add in some protein like chicken or shrimp for a more complete meal.
• This recipe is also kid-approved!

Ingredients You’ll Need

• cauliflower – you can use fresh or frozen store-bought riced cauliflower in this recipe or easily make your own! You’ll need about one medium head of cauliflower to make 4 cups of riced cauliflower.  (See below for additional instructions)
• veggies – I used a combination of chopped onion, carrots and peas. Frozen veggies will work too or feel free to use whatever veggies you have on hand.
• eggs – adds a boost of protein and flavor to this cauliflower fried rice.
• soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
• sesame oil – I like to use toasted sesame oil to sauté the vegetables in. Olive oil or avocado oil would also work.
• honey – this adds a little sweetness to the sauce without using refined sugars and makes a nice glaze.  You could also swap the honey with maple syrup if you don’t have honey on hand.
• garlic – adds a flavor boost and fresh minced garlic is always best!
• ginger – fresh grated ginger is definitely best in this cauliflower fried rice.  If you don’t have any fresh ginger, use 1/8 teaspoon ground ginger.
• red pepper flakes – adds a kick of spice, you could also add a little sriracha. Feel free to leave this out if you are making for your kids.
• green onions – also known as scallions, adds color and flavor. You could also add fresh parsley, cilantro or other fresh herbs.

How to Make Cauliflower Fried Rice

1. Prepare cauliflower. Chop head into cauliflower florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
2. Cook veggies. Heat a large wok, large nonstick skillet or my favorite braiser over medium-high heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
3. Make sauce. In a small bowl, whisk together the soy sauce, honey, garlic, fresh ginger and red pepper flakes. Set aside until ready to use.
4. Scramble eggs. In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
5. Add cauliflower rice. Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

How to Rice Your Cauliflower

The best part about cauliflower rice is that you can find it everywhere these days!  I find that it’s honestly much easier to just use store-bought riced cauliflower (either fresh or frozen) straight from the bag since there’s no large chunks of cauliflower to worry about and the rice is uniform in size.  You can of course rice your own cauliflower and there are two ways of doing this:

• Food processor – First, chop up one head of cauliflower into florets and place them in the bowl of a food processor.  Pulse several times until the cauliflower resembles grain-like “rice.”  Depending on the size of your food processor, you may need to do this in batches.  Just be careful not to over-process the cauliflower as it can become mushy.
• Box grater – this takes more man power, but you can simple grate the head of cauliflower on a cheese grater to get pieces of cauliflower rice.

Can I Use Frozen Cauliflower Rice?

Absolutely!  I’m a huge fan of keeping bags of frozen cauliflower rice in my freezer to use any time I want to whip up a quick dinner or I’m in a pinch.  No need to thaw the frozen cauliflower rice either before cooking, you just want to make sure any large clumps are broken up before dumping it out onto your hot skillet.

Variations

• Add protein – I love adding in some chicken or shrimp for a more filling meal. You could also add in some tofu crumbles for a vegetarian option.
• More veggies – feel free to use whatever vegetables you have on hand. Broccoli, asparagus, green beans, lima beans, red bell pepper and mushrooms are all great options.
• Make it spicy – this recipe calls for red pepper flakes, but you could also add in some sriracha, Sambal Oelek or even chopped peppers for more heat.

Prepping and Storage

Leftovers of this easy cauliflower fried rice will last for 3 to 4 days stored in a sealed, airtight container in your fridge.  Unfortunately I do not recommend freezing this meal as the texture of cooked cauliflower rice changes after being frozen and does not hold up well.

More Low Carb Recipes

• Chicken Egg Roll in a Bowl
• Cheesy Keto Meatball Casserole
• Asian Turkey Lettuce Wraps
• Spaghetti Squash Pizza Casserole
• Spicy Sausage and Veggie Stir Fry

More Cauliflower Recipes

• Cilantro Lime Cauliflower Rice
• Cajun Sausage and Cauliflower Rice Skillet
• Caribbean Jerk Shrimp with Cauliflower Rice
• Easy Mashed Cauliflower
• Cheesy Roasted Cauliflower Dip

Hope you all enjoy this Healthy Cauliflower Fried Rice recipe and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for new recipes every week!

Print

Healthy Cauliflower Fried Rice

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Skip the takeout and enjoy this Healthy Cauliflower Fried Rice in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

Course Side Dish

Cuisine Asian, Chinese

Keyword cauliflower fried rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 137kcal

Ingredients

• 1 head cauliflower chopped into florets (or 4 cups riced cauliflower)
• 1 small onion finely chopped
• 1/2 cup fresh or frozen peas
• 1/2 cup carrots cubed
• 2 eggs lightly beaten
• 1 Tbsp sesame oil
• 1/4 cup low sodium soy sauce
• 1 Tbsp honey
• 2 cloves garlic minced
• 1/4 tsp fresh grated ginger (or 1/8 tsp ground ginger)
• 1/4 tsp red pepper flakes
• 2 Tbsp green onions chopped

Instructions

• Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
• Heat a large pan over medium heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
• Meanwhile in a small bowl, whisk together the soy sauce, honey, fresh ginger and red pepper flakes. Set aside until ready to use.
• In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
• Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
• Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

Nutrition

Serving: 1/4th of recipe | Calories: 137kcal | Carbohydrates: 12.8g | Protein: 6.4g | Fat: 6.1g | Saturated Fat: 1.3g | Cholesterol: 105.8mg | Sodium: 678mg | Fiber: 3g | Sugar: 8.2g

The post Healthy Cauliflower Fried Rice Recipe appeared first on Eat Yourself Skinny.

Wild Rice Chicken Salad

Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

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You are going to love this wild rice chicken salad! We are swapping out mayonnaise that is typically used in traditional chicken salad recipes and using this fresh lemon tarragon dressing that brightens up the whole dish. So hearty, flavorful and comes together super quickly for the perfect lunch, side dish or even as a main dish!

Why You’ll Love this Salad

• Quick, healthy and easy to make!
• We are swapping out mayo for a delicious lemon dijon tarragon dressing.
• Wild rice has an earthy, nutty flavor with a slightly chewy texture that is loaded with vitamins, minerals and a great source of fiber.
• This wild rice salad can be enjoyed warm or cold and makes a great lunch or side dish for dinner.

Ingredients You’ll Need

• arugula – I love the peppery taste of arugula in this salad, but any leafy greens or lettuce will work great.
• chicken – any type of cooked chicken will work in this recipe, but I especially love to use rotisserie chicken because of how flavorful it is and simple to throw together! Feel free to cut it into cubes or shred it with a fork.
• wild rice – did you know wild rice is actually an aquatic grain, not rice, with a delicious nutty flavor.  You can easily make wild rice in your instant pot (see instructions below), rice cooker or on the stove, or if you are short on time you can buy pre-cooked wild rice in a can. A wild rice blend would work in this recipe as well.
• green onions – also known as scallions, these add just a touch of flavor (and color!) without being too overpowering.  You could also use red onion in this if you like a stronger onion taste.
• celery – gives this salad a nice crunch!
• almonds – just like with the celery, these almond slivers gives this salad texture and a nice crunch!  Feel free to use any type of nuts you’d like such as cashews, walnuts, pecans, etc.
• dressing – this lemon dijon tarragon dressing brightens up this salad and is really simple to make.
• salt + pepper – for added flavor.

How to Make Wild Rice Chicken Salad

1. Cook the wild rice. Make the wild rice either in a medium saucepan on the stove (or you could use your Instant Pot) and follow the package directions. Wild rice does take a while to cook so set aside about 40 to 50 minutes for this.
2. Make the dressing. While the wild rice is cooking, whisk together the lemon tarragon dressing. I like to store this in a mason jar with a tightly sealed lid so that you can give the jar a good shake when ready to use!
3. Assemble salad. In a large bowl, combine all the ingredients for the salad, including the cooked rice, drizzle with the dressing and toss everything to combine. You can either serve the salad warm or let it chill in the fridge for a bit before serving.

You’ll Love this Lemon Tarragon Dressing!

This bright, flavorful dressing will honestly taste great on anything! Made with fresh tarragon and lemon juice along with olive oil, white wine vinegar, dijon mustard, honey and salt/pepper, this dressing just pairs so well with the earthy flavors of the wild rice and juicy chicken. Most wild rice chicken salads are made with mayo, but the tarragon dressing in this salad is lighter and more flavorful!

How to Make Wild Rice in the Instant Pot

The thing about making wild rice that can be frustrating is that it can take over an hour to cook, unless you have an Instant Pot! Making wild rice in your Instant Pot takes literally half the time and is super easy! Here’s how to make it:

1. Combine wild rice, water and a 1/4 teaspoon of salt in the bowl of your Instant Pot.
2. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. Now let wild rice cook.
3. When done let the pressure release naturally for about about 9 minutes. Fluff wild rice with a fork and it’s ready!

Prepping and Storage

To Prep – Make the wild rice ahead of time and store in a sealed, airtight container and whisk together the lemon tarragon dressing and store in a mason jar until ready to toss with the salad.

To Store – This wild rice chicken salad will last up to 2 days stored in the fridge in a sealed, airtight container.

More Chicken Salads You’ll Love

• Healthy Chicken Salad
• Chinese Chicken Salad
• Crunchy Thai Chicken Salad
• Raspberry Walnut Chicken Salad
• Grilled Honey Orange Chicken Salad

Hope you all enjoy this Wild Rice Chicken Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Wild Rice Chicken Salad

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Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

Course lunch, Salad, Side Dish

Cuisine American

Keyword easy, quick, wild rice chicken salad

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 316kcal

Ingredients

• 3/4 cup uncooked wild rice
• 1/4 tsp salt
• 2 cups cooked chicken shredded or chopped
• 4 cups arugula
• 1/2 cup celery chopped
• 1/3 cup green onions chopped
• 1/3 cup sliced almonds
• 1/2 recipe lemon tarragon dressing

Instructions

• To make the wild rice on the stove: Rinse wild rice in cold water and bring a medium pot of water to a boil on the stove. Add the wild rice and cook for 40 to 50 minutes, until rice is tender and starts to split open. Drain the rice. (See instructions above for making wild rice in the Instant Pot to save time!)
• To make wild rice in the Instant Pot: Combine 3/4 cup wild rice, 3/4 cup of water (or broth) and a 1/4 teaspoon of salt in the bowl of your Instant Pot. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. When done, let the pressure release naturally for about about 9 minutes then fluff with a fork.
• While the wild rice is cooking, make the lemon tarragon dressing and assemble the rest of the salad ingredients.
• Add the cooked rice, drizzle with lemon dressing and toss everything together. You can either serve this salad warm or let the salad chill for a bit in the fridge before serving.

Nutrition

Serving: 1/6th of recipe | Calories: 316kcal | Carbohydrates: 20.9g | Protein: 17.4g | Fat: 17.8g | Saturated Fat: 3.2g | Cholesterol: 41mg | Sodium: 159.1mg | Fiber: 2.2g | Sugar: 1.4g

The post Wild Rice Chicken Salad appeared first on Eat Yourself Skinny.

Wild Rice Chicken Salad

Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

You are going to love this wild rice chicken salad! We are swapping out mayonnaise that is typically used in traditional chicken salad recipes and using this fresh lemon tarragon dressing that brightens up the whole dish. So hearty, flavorful and comes together super quickly for the perfect lunch, side dish or even as a main dish!

Why You’ll Love this Salad

• Quick, healthy and easy to make!
• We are swapping out mayo for a delicious lemon dijon tarragon dressing.
• Wild rice has an earthy, nutty flavor with a slightly chewy texture that is loaded with vitamins, minerals and a great source of fiber.
• This wild rice salad can be enjoyed warm or cold and makes a great lunch or side dish for dinner.

Ingredients You’ll Need

• arugula – I love the peppery taste of arugula in this salad, but any leafy greens or lettuce will work great.
• chicken – any type of cooked chicken will work in this recipe, but I especially love to use rotisserie chicken because of how flavorful it is and simple to throw together! Feel free to cut it into cubes or shred it with a fork.
• wild rice – did you know wild rice is actually an aquatic grain, not rice, with a delicious nutty flavor.  You can easily make wild rice in your instant pot (see instructions below), rice cooker or on the stove, or if you are short on time you can buy pre-cooked wild rice in a can. A wild rice blend would work in this recipe as well.
• green onions – also known as scallions, these add just a touch of flavor (and color!) without being too overpowering.  You could also use red onion in this if you like a stronger onion taste.
• celery – gives this salad a nice crunch!
• almonds – just like with the celery, these almond slivers gives this salad texture and a nice crunch!  Feel free to use any type of nuts you’d like such as cashews, walnuts, pecans, etc.
• dressing – this lemon dijon tarragon dressing brightens up this salad and is really simple to make.
• salt + pepper – for added flavor.

How to Make Wild Rice Chicken Salad

1. Cook the wild rice. Make the wild rice either in a medium saucepan on the stove (or you could use your Instant Pot) and follow the package directions. Wild rice does take a while to cook so set aside about 40 to 50 minutes for this.
2. Make the dressing. While the wild rice is cooking, whisk together the lemon tarragon dressing. I like to store this in a mason jar with a tightly sealed lid so that you can give the jar a good shake when ready to use!
3. Assemble salad. In a large bowl, combine all the ingredients for the salad, including the cooked rice, drizzle with the dressing and toss everything to combine. You can either serve the salad warm or let it chill in the fridge for a bit before serving.

You’ll Love this Lemon Tarragon Dressing!

This bright, flavorful dressing will honestly taste great on anything! Made with fresh tarragon and lemon juice along with olive oil, white wine vinegar, dijon mustard, honey and salt/pepper, this dressing just pairs so well with the earthy flavors of the wild rice and juicy chicken. Most wild rice chicken salads are made with mayo, but the tarragon dressing in this salad is lighter and more flavorful!

How to Make Wild Rice in the Instant Pot

The thing about making wild rice that can be frustrating is that it can take over an hour to cook, unless you have an Instant Pot! Making wild rice in your Instant Pot takes literally half the time and is super easy! Here’s how to make it:

1. Combine wild rice, water and a 1/4 teaspoon of salt in the bowl of your Instant Pot.
2. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. Now let wild rice cook.
3. When done let the pressure release naturally for about about 9 minutes. Fluff wild rice with a fork and it’s ready!

Prepping and Storage

To Prep – Make the wild rice ahead of time and store in a sealed, airtight container and whisk together the lemon tarragon dressing and store in a mason jar until ready to toss with the salad.

To Store – This wild rice chicken salad will last up to 2 days stored in the fridge in a sealed, airtight container.

More Chicken Salads You’ll Love

• Healthy Chicken Salad
• Chinese Chicken Salad
• Crunchy Thai Chicken Salad
• Raspberry Walnut Chicken Salad
• Grilled Honey Orange Chicken Salad

Hope you all enjoy this Wild Rice Chicken Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Wild Rice Chicken Salad

#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-4-33); }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-4-50); }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-4-66); }linearGradient#wprm-recipe-user-rating-4-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-4-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-4-66 stop { stop-color: #343434; }

Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

Course lunch, Salad, Side Dish

Cuisine American

Keyword easy, quick, wild rice chicken salad

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 316kcal

Ingredients

• 3/4 cup uncooked wild rice
• 1/4 tsp salt
• 2 cups cooked chicken shredded or chopped
• 4 cups arugula
• 1/2 cup celery chopped
• 1/3 cup green onions chopped
• 1/3 cup sliced almonds
• 1/2 recipe lemon tarragon dressing

Instructions

• To make the wild rice on the stove: Rinse wild rice in cold water and bring a medium pot of water to a boil on the stove. Add the wild rice and cook for 40 to 50 minutes, until rice is tender and starts to split open. Drain the rice. (See instructions above for making wild rice in the Instant Pot to save time!)
• To make wild rice in the Instant Pot: Combine 3/4 cup wild rice, 3/4 cup of water (or broth) and a 1/4 teaspoon of salt in the bowl of your Instant Pot. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. When done, let the pressure release naturally for about about 9 minutes then fluff with a fork.
• While the wild rice is cooking, make the lemon tarragon dressing and assemble the rest of the salad ingredients.
• Add the cooked rice, drizzle with lemon dressing and toss everything together. You can either serve this salad warm or let the salad chill for a bit in the fridge before serving.

Nutrition

Serving: 1/6th of recipe | Calories: 316kcal | Carbohydrates: 20.9g | Protein: 17.4g | Fat: 17.8g | Saturated Fat: 3.2g | Cholesterol: 41mg | Sodium: 159.1mg | Fiber: 2.2g | Sugar: 1.4g

The post Wild Rice Chicken Salad appeared first on Eat Yourself Skinny.