Chicken And Wild Rice Salad Recipes

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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

CHICKEN & WILD RICE SALAD



Chicken & Wild Rice Salad image

Make and share this Chicken & Wild Rice Salad recipe from Food.com.

Provided by Nancy Sneed

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (6 ounce) package long grain and wild rice blend
1 cup mayonnaise
1/2 cup sour cream
1/2 cup finely chopped celery
12 ounces cooked chicken, drained and flaked
1/2 cup salted cashews, coarsely chopped
lettuce leaf
alfalfa sprout

Steps:

  • Prepare rice according to package directions, chill.
  • In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
  • Stir in cooked rice.
  • Refrigerate until ready to serve.
  • Stir in cashews and serve on lettuce leaf.
  • Garnish with alfalfa sprouts.
  • You may use low-fat mayonnaise and sour cream.

Nutrition Facts : Calories 225.8, Fat 17.6, SaturatedFat 5.7, Cholesterol 52.5, Sodium 134.8, Carbohydrate 4.5, Fiber 0.5, Sugar 1.4, Protein 12.8

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.

CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

Steps:

  • Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
  • Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
  • Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
  • Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
  • Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
  • Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
  • Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

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

CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES



Chicken-Wild Rice Salad with Dried Cherries image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 12

1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 cups chopped cooked chicken or turkey
1 medium unpeeled eating apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1/2 cup chopped dried apricots
1/3 cup chopped dried cherries
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts

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

WILD RICE CHICKEN SALAD



Wild Rice Chicken Salad image

Make and share this Wild Rice Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 (6 ounce) packages long grain and wild rice blend
2 (6 ounce) jars marinated artichoke hearts, undrained
4 cups chopped cooked chicken
1 medium red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1 cup mayonnaise
1 1/2 teaspoons curry powder
salt
lettuce leaf

Steps:

  • Cook rice mix according to package directions.
  • Drain artichoke quarters, reserving 1/2 cup liquid.
  • Stir together rice, artichokes, chicken, and next 4 ingredients.
  • Stir together artichoke liquid, mayo, curry powder, and salt; toss with rice mixture.
  • Cover and chill 8 hours.
  • Serve on lettuce leaf.

Nutrition Facts : Calories 159.1, Fat 5.8, SaturatedFat 1.4, Cholesterol 52.5, Sodium 146.4, Carbohydrate 7.7, Fiber 4.8, Sugar 1.5, Protein 19.2

SMOKED CHICKEN AND WILD RICE SALAD



Smoked Chicken And Wild Rice Salad image

Provided by Moira Hodgson

Categories     weekday, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 1/2 cups cranberries
3/4 cup water
1/4 cup sugar
2 tablespoons cider vinegar
Pinch of coarse salt
3 tablespoons extra-virgin olive oil
1 tablespoon tarragon vinegar
Coarse salt and freshly ground black pepper to taste
3 cups cooked wild rice
1/2 cup minced red and/or green bell pepper
3 tablespoons minced shallot
Grated zest of two lemons
3 tablespoons lemon juice
1/4 cup peanut oil
Coarse and freshly ground black pepper
2 quarts mixed lettuces, washed and dried
1 pound smoked chicken, thinly sliced

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

CHICKEN WILD RICE SALAD



Chicken Wild Rice Salad image

"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

3 cups water
1 cup uncooked wild rice
2 chicken bouillon cubes
4-1/2 teaspoons butter
1 cup cut fresh green beans
1 cup cubed cooked chicken breast
1 medium tomato, chopped
1 bunch green onions, sliced
1/4 cup rice vinegar
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

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

CURRIED SMOKED CHICKEN AND WILD RICE SALAD



Curried Smoked Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Leafy Green     Rice     Mango     Curry     Summer     Gourmet

Yield Serves 12

Number Of Ingredients 20

For the dressing
2 garlic cloves, chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoons curry powder
3 tablespoons bottled mango chutney
2/3 cup olive oil
3/4 cup sour cream
3 tablespoons water
1/2 cup finely chopped fresh coriander
For the wild rice mixture
2 1/2 cups wild rice, rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch of scallions including the green part, chopped (about 3/4 cup)
1 cup golden raisins
6 whole smoked boneless chicken breast
3 cups mâche (lamb's-lettuce), washed well and spun dry

Steps:

  • Make the dressing:
  • In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
  • Make the wild rice mixture:
  • In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
  • Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

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CHICKEN WILD RICE SALAD | MY CMS - LINDA'S BEST RECIPES
2021-07-16 Chicken Wild Rice Salad | My CMS Ingredients 1 1/2 cups wild rice 4 cups water 1 cup mayonnaise 1/2 cup plain yogurt 1/4 cup honey mustard 1/4 cup milk 6 cups cubed cooked chicken 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped Wild Rice Chicken Salad Medium About This Recipe
From lindasbestrecipes.com


HEALTHY CHICKEN AND WILD RICE SALAD RECIPE | COUNTRY KITCHENS
2021-01-26 Healthy Eating Recipe. Chicken Curry and Wild Rice Salad. Ingredients: 4 boneless, skinless chicken breast, poached and cut into chunks. 2 cups wild rice, soaked overnight. 4 carrots, diced. 3 stalks of celery, diced. ¼ to ½ cup currants. ¼ cup raw sliced almonds. ¼ cup raw sunflower seeds. 4 green onions, chopped . Dressing: ½ – 1 cup …
From country-kitchens.com


WILD RICE AND CHICKEN SALAD - CREATE THE MOST AMAZING DISHES
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From recipeshappy.com


WILD RICE CHICKEN OR TURKEY SALAD - CHEW OUT LOUD
Instructions. In a large serving bowl, combine mustard, honey, mayo, salt, and pepper. Stir to combine well. Add remaining ingredients and gently stir until thoroughly combined. Serve at room temp or chilled. Leftovers keep well in an airtight container, chilled.
From chewoutloud.com


CHICKEN SALAD WITH WILD RICE: A HEARTY, SAVORY DINNER SALAD
This easy, filling salad is filled with chicken, rice, fruit, and avocado. Instructions Cook rice according to package directions, and allow to cool. (You could do this the day before and cool it in the refrigerator until you are ready to make your salad.) Gently toss all ingredients together and serve. Doesn't get much easier than that!
From wearychef.com


CHICKEN AND WILD RICE CASSEROLE - SPEND WITH PENNIES
2021-09-27 Instructions. Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil. Cook onion and mushrooms in a saucepan over medium heat until slightly softened. Add rice to the saucepan along with the water required on the package and cook according to package directions.
From spendwithpennies.com


CREAMY CHICKEN AND WILD RICE RECIPE - JULIA'S ALBUM
2016-11-09 Add ⅔ cup half and half, ⅓ cup chicken broth to the skillet with chicken and rice and bring to boil. Add shredded ½ cup Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about ⅛ teaspoon or ¼ teaspoon more. Remove from heat, stir in ⅓ cup chopped fresh parsley.
From juliasalbum.com


CHICKEN AND WILD RICE CASSEROLE PIONEER WOMAN - CHEFS & RECIPES
Stir in half-and-half and chicken broth for about five minutes until thickened. Next, go ahead and add chicken, stirring to coat, toss in chopped almonds, pimientos, and fresh parsley. Add pre-cooked long grain and wild rice mix, stir to combine. Pour into buttered or greased 2 qt casserole dish and smooth.
From chefsandrecipes.com


CHICKEN AND WILD RICE SALAD RECIPE - RECIPETIPS.COM
Following package directions, cook wild rice in chicken stock and salt. Drain rice, and while still warm, toss with 2 tablespoons lemon juice. Let cool. Combine prepared chicken breasts, sliced green onions, diced red and green peppers, and cut pea pods with cooled wild rice. Prepare dressing by combining minced garlic, mustard, salt, pepper ...
From recipetips.com


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Top Asked Questions

How do you make a good rice salad?
Step 1: Cook the rice until tender, cut cooked chicken into bite-sized cubes. Step 2: Make the dressing and combine with the rice, chicken and water chestnuts. Chill for a few hours. Step 3: Just before serving, add the grapes and toasted almonds, toss gently to combine.
How do you make wild rice with mayonnaise?
Drain and set aside to cool. In a large bowl, whisk together mayonnaise, milk, lemon juice and green onion until well combined. Add the wild rice, chicken, water chestnuts and a sprinkle of salt and pepper, mix well. Cover and refrigerate 2 to 4 hours or overnight.
What to eat with wild rice?
Nutty wild rice, tender chicken, grapes and almonds combined in a light lemony dressing, this wild rice chicken salad is easy to make and perfect for lunch or a light dinner. I first had chicken and wild rice salad in Minnesota when we lived there for several years.
How do you cook wild rice?
This is a filling, flavorful dish. 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.

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