Chicken Cherry And Wild Rice Salad Recipes

CHICKEN WILD RICE SALAD

Chicken Wild Rice Salad image

This is so good and very pretty. I made a huge batch for a potluck and someone else did too--mine was gone theirs was barely touched. Wild rice is popular in MN.

Provided by kzbhansen

Categories Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup wild rice, uncooked
5 1/2 cups chicken stock
3 tablespoons lemon juice
4 boneless skinless chicken breasts, cooked and cut into bite size pieces
3 green onions, sliced the whole thing
1/2 red pepper, diced
2 ounces sugar snap peas or 2 ounces snap peas, cut in 1 in pieces
2 avocados, cut into chunks
1 cup pecan halves, toasted
2 garlic cloves, minces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil

Steps:

Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
Drain and toss with the lemon juice; cool.
Add to rice the chicken, green onions, red pepper, and peas.
Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
Mix all the dressing ingredients together and pour over the rice salad.
Just before serving add the avocados and pecans.

Nutrition Facts : Calories 905, Fat 56.8, SaturatedFat 7.6, Cholesterol 78.3, Sodium 893.8, Carbohydrate 58.6, Fiber 12.9, Sugar 9.6, Protein 46.7

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

Ingredients

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.

CHERRY CHICKEN SALAD

Cherry Chicken Salad image

After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home. The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available. Regular milk can be substituted for buttermilk, if necessary.

Provided by MIABING

Categories Salad

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

3 cooked, boneless chicken breast halves, diced
⅓ cup dried cherries
⅓ cup diced celery
⅓ cup toasted, chopped pecans
⅓ cup low-fat mayonnaise
1 tablespoon buttermilk
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup cubed apples

Steps:

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 12 g, Cholesterol 62 mg, Fat 12.7 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 355.7 mg, Sugar 7.5 g

CHICKEN AND WILD RICE SALAD

Chicken and Wild Rice Salad image

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

Ingredients

1 (6 ounce) package long grain and wild rice blend (Near East or Uncle Ben's)
2 cups chicken, cooked and cut up or shredded
3 green onions, sliced
10 cherry tomatoes, halved
1 (4 ounce) can water chestnuts, drained and halved
1 (8 ounce) package mushrooms, sliced
1 tablespoon butter (optional)
1 -2 tablespoon dry sherry (optional)
1 cup firmly packed spinach, chopped
1 (12 ounce) bottle girard's light champagne vinaigrette, to taste (or your favorite salad dressing)

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.

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

Ingredients

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

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