Best 11 Wild Rice Chicken Salad With Raspberry Vinaigrette Recipes

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In the realm of culinary creations, there exists a dish that intertwines the earthy flavors of wild rice with the succulent tenderness of chicken, complemented by a harmonious raspberry vinaigrette. This tantalizing salad is a symphony of textures and tastes, offering a delightful balance between the nutty crunch of wild rice, the savory richness of chicken, and the vibrant sweetness of raspberries, all tied together by a tangy and delicate vinaigrette. It is the perfect dish for any occasion, whether you seek a light and refreshing lunch, a hearty and satisfying dinner, or an elegant and flavorful addition to your next gathering.

Let's cook with our recipes!

WILD RICE CHICKEN SALAD



Wild Rice Chicken Salad image

"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

2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

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 WITH RASPBERRY VINAIGRETTE



Wild Rice-Chicken Salad with Raspberry Vinaigrette image

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

3 cups cold cooked wild rice
1 1/2 cups cubed cooked chicken
4 medium green onions, chopped (4 tablespoons)
1 medium green bell pepper, chopped (1 cup)
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) diced dried fruits and raisins
1/3 cup raspberry vinegar
1/4 cup honey
2 tablespoons vegetable oil

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

WILD RICE CHICKEN SALAD



Wild Rice Chicken Salad image

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

1 cup uncooked wild rice
2 cups diced cooked chicken (or 1 large can of chicken, drained)
1 cup red grapes, halved
1 cup sliced water chestnuts
1/2 cup mayonnaise
1/4 cup chopped red onion
1/2 teaspoon lemon juice
1 cup cashews or 1 cup almonds
1/2 cup craisins (optional)
salt and pepper, to taste

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



Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Fruit     Quick & Easy     Lunch     Buffet     Apple     Celery     Fall     Potluck     Wild Rice     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 cups water
1 cup wild rice
1 1/2 teaspoons salt, or to taste
1/2 cup plus 2 tablespoons olive oil
1/4 cup Sherry vinegar
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
2 celery ribs, cut into 1/4-inch-thick slices (2 cups)
1 medium red onion, finely chopped (1 cup)
2 Granny Smith apples, cut into 1/2-inch cubes

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
  • Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
  • Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
  • While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper
2 tablespoons minced scallion
1 cup fresh raspberries
4 cooked chicken breast halves, cut into 1-inch pieces
4 cups chopped Bibb lettuce
Nut bread
Cream cheese

Steps:

  • In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Grilled Chicken Salad With Raspberry Vinaigrette image

Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by EmmyDuckie

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4-1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

Steps:

  • Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
  • Drain marinade, and pat dry chicken.
  • Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
  • Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
  • Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

BROWN AND WILD RICE SALAD



Brown and Wild Rice Salad image

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

WILD RICE SALAD



Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Steps:

  • Cook rice according to package directions. Remove from heat and set aside to cool.
  • In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
  • Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

CHICKEN AND SNAP PEA WILD RICE SALAD



Chicken and Snap Pea Wild Rice Salad image

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

1 ½ cups uncooked wild rice
6 cups water
⅓ cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon white sugar
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dried tarragon, crumbled
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
⅔ cup safflower oil
3 cups cubed cooked chicken
1 cup sliced celery
½ cup chopped fresh parsley
½ cup sliced green onion
½ pound sugar snap peas, strings removed
½ cup toasted slivered almonds

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

RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Fresh raspberries add a delectable sweetness to both the creamy dressing and crunchy salad. Pretty in pink!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 9

1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup fresh raspberries
1 tablespoon raspberry or red wine vinegar
2 teaspoons sugar
6 cups bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach)
2 cups cut-up cooked chicken breast
1/3 cup thinly sliced celery
1 cup fresh raspberries
Freshly ground pepper, if desired

Steps:

  • In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
  • In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 9 g, TransFat 0 g

Tips:

  • Choose the right type of wild rice. Long-grain wild rice is the most common type, and it has a nutty flavor and chewy texture. Short-grain wild rice is less common, but it has a more delicate flavor and texture.
  • Cook the wild rice according to the package directions. Wild rice takes longer to cook than white or brown rice, so be sure to allow enough time.
  • Prepare the raspberry vinaigrette in advance. This will give the flavors time to meld together.
  • Use fresh, ripe raspberries for the best flavor. If you don't have fresh raspberries, you can use frozen raspberries that have been thawed.
  • Add some chopped nuts or seeds to the salad for extra crunch and flavor.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Wild rice chicken salad with raspberry vinaigrette is a delicious and healthy dish that is perfect for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad sweet, savory, or tangy, this recipe has something for everyone. So next time you are looking for a new and exciting salad recipe, give this one a try!

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