Craving a dish that's bursting with flavor, texture, and nutrition? Look no further than chicken wild rice salad! Imagine succulent chicken, nutty wild rice, and an array of vibrant vegetables, all tossed in a delectable dressing. This satisfying salad is not only a culinary delight but also a fantastic option for health-conscious individuals. With its lean protein, fiber-rich rice, and wholesome vegetables, chicken wild rice salad is a perfect balance of taste and nourishment. Whether you're packing a lunch, preparing a light dinner, or hosting a potluck, this versatile dish is sure to impress your taste buds and nourish your body. Get ready to explore a world of flavor as we delve into the tantalizing realm of chicken wild rice salad.
Here are our top 13 tried and tested recipes!
WILD RICE CHICKEN SALAD
"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
WILD RICE CHICKEN SALAD
If you like chicken salad, you'll love this one! It is good plain with crackers or served in a pita or a croissant. It is wonderful for women's luncheons. Everyone loves it.
Provided by Chef Doozer
Categories Lunch/Snacks
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
- Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
- I also think it tastes better with canned chicken.
CHICKEN AND WILD RICE SALAD WITH GOLDEN RAISINS
Steps:
- Whisk vinegar, garlic, mustard and sugar in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place chicken breasts in medium bowl. Add 1/2 c vinaigrette; mix to coat chicken. Cover and refrigerate 1 hour. Allow remaining vinaigrette to stand at room temperature. Meanwhile, add rice to heavy large saucepan of boiling salted water. Reduce heat to medium. Continue cooking until rice is tender and just beginning to split, stirring occasionally, ca. 50 mins. Drain. Rinse rice thoroughly under cold water. Drain well again. Remove chicken from marinade, season with salt and pepper, saute over medium high heat in heavy large skillet until browned and cooked through, ~6 mins for each side. Let cool slightly, slice on diagonal into 1/4 in thick slices. Mix carrots, green onions, celery, walnuts, raisins, chopped dill, rice, in large bowl. Dress with remaining vinaigrette (you may have extra vinaigrette). Taste and correct seasoning, if necessary. Arrange chicken on top.
ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD
Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled
Provided by Kittencalrecipezazz
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
- For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
- Pour the dressing over; toss to combine well and chill for about 2 hours.
- Just before serving, toss again and season with salt and black pepper.
- Sprinkle with crispy noodles and green onions.
- Delicious!
Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4
ASIAN CHICKEN AND WILD RICE SALAD
A healthier take on lettuce wraps. These are delicious!
Provided by megancs20
Categories Salad Grains Rice Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.
- Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.
- Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.
- Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.
- Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 56.4 g, Cholesterol 37.4 mg, Fat 16.5 g, Fiber 5 g, Protein 22.8 g, SaturatedFat 3.1 g, Sodium 1334.5 mg, Sugar 8 g
CHICKEN WILD RICE SALAD
"I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave." -Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely., Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 330 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
- Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
- Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 50 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 18 g, TransFat 0 g
SMOKED CHICKEN AND WILD RICE SALAD
Provided by Moira Hodgson
Categories weekday, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
- Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
- When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 20 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 791 milligrams, Sugar 12 grams, TransFat 0 grams
WILD RICE-CHICKEN SALAD WITH RASPBERRY VINAIGRETTE
Raspberry vinaigrette adds flavor to this salad made with chicken and wild rice - a delightful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Mix all ingredients except vinegar, honey and oil in large bowl.
- Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
- Cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 330, Carbohydrate 55 g, Cholesterol 30 mg, Fiber 5 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 45 mg
CHICKEN AND WILD RICE SALAD
This is the perfect recipe to make for lunch or brunch. It is elegant enough to serve at a bridal luncheon of any kind but easy enough to throw together if you're just having some friends over. It also makes an easy weeknight dinner - especially in the summer when you don't feel like cooking. It can be made ahead (although don't add the green onions or tomatoes until just before serving or they might get a little soggy).
Provided by CFRP3473
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, omitting butter and using only 1 1/2 - 2 cups water. Cool.
- Saute mushrooms in butter and sherry. (This step is totally optional). Add to rice mixture.
- Add salad dressing to taste. If making the salad in advance, reserve a little salad dressing to add in just before serving.
- Mix remaining ingredients and chill.
- If making more than a couple of hours in advance, do not add the tomatoes or green onions until right before serving.
- The recipe doubles and triples very easily, making it great for entertaining.
WILD RICE CHICKEN GRAPE SALAD
Steps:
- Mix all ingredients except wild rice. Cool in refrigerator several hours or overnight. Wash wild rice in water and let soak over night. Cook until rice begins to burst. Cool and place in the bowl with remaining ingredient.
WILD RICE CHICKEN SALAD
I've had a similar salad at a favorite restaurant on an Indian reservation in northern Wisconsin before they changed chefs. I wanted to make this a main-dish salad, so added the chicken. It also works with left-over Thanksgiving turkey. You can use a mix of golden raisins and dried cranberries if desired. You may substitute a...
Provided by Carolyn Haas
Categories Salads
Time 10m
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients together. Adjust seasonings. Chill before serving.
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
- Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
- Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
Tips:
- For the best flavor, use freshly cooked chicken. Rotisserie chicken is a great option, or you can cook your own chicken breasts or thighs in a skillet or in the oven.
- Use a variety of vegetables in your salad. Some good options include celery, carrots, red onion, and bell pepper. You can also add some fresh herbs, such as parsley or cilantro.
- Use a flavorful dressing. A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a good option. You can also use a store-bought dressing, if you prefer.
- Make sure to let the salad chill for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become more flavorful.
- Serve the salad with a side of crusty bread or crackers, if desired.
Conclusion:
Chicken wild rice salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its combination of flavorful ingredients and textures, this salad is sure to please everyone at your table.
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