Chicken and Wild Rice Salad Pitas

  • Preparation 15 MIN
    Cooking 50 MIN
  • Servings 4



  1. 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.
  2. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise and chives. Season with salt and pepper.
  3. Carefully open the pita bread and fill with the chicken salad and lettuce.

To help you with this recipe

RICARDO Digital Rice Cooker

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 380  
Total Fat 12 g  
Saturated Fat 3 g  
Sodium (salt) 308 mg  
Carbohydrates 40 g  
Fibre 3 g  
Protein 27 g