Chicken Salad With Wild Rice Recipe 445

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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

"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

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 CHICKEN SALAD



Wild Rice Chicken Salad image

I had this at a large gathering and went to about 15 different people until I found the recipe! IT IS SO GOOD!!! I am not even a huge fan of peas, and I gobbled them UP!!

Provided by The Family Maker

Categories     Rice

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 cup raw wild rice
3 cups water
1 lemon, juice of
3 cups cooked boneless skinless chicken breasts, cubed
4 green onions, chopped
1/2 bell pepper, diced
1 (10 ounce) bag frozen peas
1 cup dried cranberries or 1 cup craisins
1/2 cup slivered almonds
1 cup canola oil
1/4 rice vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
2 tablespoons sugar
1 teaspoon celery salt
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika

Steps:

  • Rinse wild rice in cold water, drain.
  • Put rice and Water in a saucepan and bring to a boil; simmer for 45 minutes and then drain.
  • Transfer to a bowl and toss with the lemon juice; cool.
  • Add chicken, green onions, bell pepper, peas, and craisins.
  • Toss with dressing; add a little at a time depending on how moist you want it.
  • Cover and refridgerate.
  • Just before serving add the almonds.

Nutrition Facts : Calories 597.7, Fat 44.1, SaturatedFat 3.8, Cholesterol 59.5, Sodium 331.9, Carbohydrate 24.8, Fiber 5.1, Sugar 8.6, Protein 27.5

BEST WILD RICE SALAD



Best Wild Rice Salad image

Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!

Provided by Kimber

Categories     Salad     Grains     Rice Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 9

⅔ cup uncooked wild rice
2 skinless, boneless chicken breast half
1 tablespoon butter
1 tablespoon olive oil
¼ cup sliced water chestnuts, drained
4 tablespoons walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 head romaine lettuce, rinsed and dried

Steps:

  • In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
  • In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
  • In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
  • For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 19.2 g, Cholesterol 41.9 mg, Fat 21.1 g, Fiber 3.2 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 70.2 mg, Sugar 2.8 g

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.

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.)

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 RICE SALAD



Chicken and Rice Salad image

Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 21

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

Steps:

  • In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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 SALAD WITH WILD RICE RECIPE - (4.4/5)



Chicken Salad with Wild Rice Recipe - (4.4/5) image

Provided by á-42065

Number Of Ingredients 1

Prepare Ahead: 1/2 cup wild rice; 1 1/2 cups water; salt; 2 cups diced poached chicken (1 cup = 1 breast); 1/2 cup thinly sliced green onion; 1/2 cup diced celery; 1/2 cup toasted blanched almonds, chopped.

Steps:

  • Rinse rice under running water. Bring 1 1/2 cups salted water to rapid boil in medium pan over high heat. Stir in rice & return water to rapid boil. Stir rice with fork & reduce heat so water simmer gently. Cover & cook until grains puff open & white interior of rice appears, 25-35 minutes. Rinse rice under cold water, drain well. Change to large bowl. Add chicken, green onion, diced celery & chopped almonds.

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

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.

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

HOT CHICKEN AND RICE SALAD



Hot Chicken and Rice Salad image

This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2-1/2 cups diced cooked chicken
1 cup diced celery
1 cup sliced fresh mushrooms
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon crushed rosemary
1/4 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
2 cups cooked long grain rice
3/4 cup reduced-fat mayonnaise
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

  • In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts :

CHICKEN AND WILD RICE BAKE



Chicken and Wild Rice Bake image

Creamy, cheesy good. Good chicken and wild rice baked casserole to feed a crowd.

Provided by Shelly

Categories     Rice Casserole

Time 1h10m

Yield 10

Number Of Ingredients 14

2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix
1 ¾ cups water
5 tablespoons butter, divided
1 large sweet onion, chopped
5 cups cubed cooked chicken
4 cups shredded Cheddar cheese, divided
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
1 (16 ounce) container sour cream
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup soft bread crumbs
¼ cup sliced toasted almonds

Steps:

  • Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
  • Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 43.4 g, Cholesterol 137.2 mg, Fat 41.1 g, Fiber 2.2 g, Protein 38.2 g, SaturatedFat 21.8 g, Sodium 1443.2 mg, Sugar 5.3 g

CHICKEN RICE SALAD



Chicken Rice Salad image

For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. -Bernadine Stine, Roanoke, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

5 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups diced green pepper
1-1/2 cups sliced celery
1 can (20 ounces) pineapple tidbits, drained
3/4 cup mayonnaise
4 teaspoons orange juice
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 can (15 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.

Nutrition Facts : Calories 361 calories, Fat 20g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 20g protein.

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

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From gritsandpinecones.com


WILD CHICKEN SALAD! | HIGHMADEFOOD.COM - SIMPLE RECIPES
2014-06-05 2 – 6 ounce boxes of Uncle Ben’s Wild Rice, original recipe 1 – 14.65 ounce can of quartered artichokes, rinsed and drained 2 boneless skinless chicken breasts, cooked and diced 1 bunch scallions, chopped 1 bunch parsley, finely chopped 2 T plus 2t curry powder 1 ½ C mayonnaise 2 t black pepper…
From highmadefood.com


LONG GRAIN AND WILD RICE CHICKEN SALAD | VALERIE'S KITCHEN
2017-02-15 In a large mixing bowl combine Greek yogurt, mayonnaise, lemon juice, zest, salt, and pepper. Mix well to combine. Add celery, dried cranberries, green onion, and cooked and cooled rice, stirring to combine. Fold in cooked, chopped chicken and slivered almonds and mix until well combined.
From fromvalerieskitchen.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


WILD RICE-AND-CHICKEN SALAD RECIPE | MYRECIPES
Step 1. Bring chicken broth to a boil in a medium saucepan; stir in rice mix and seasoning packet. Return to a boil; cover, reduce heat, and simmer 30 minutes or until rice is tender. Cool. Advertisement. Step 2. Stir together rice mixture, chicken, and remaining ingredients. Chill at least 30 minutes. Close this dialog window.
From myrecipes.com


CHICKEN AND WILD RICE SALAD - RECIPE RUNNER
How To Make Chicken And Wild Rice Salad. Cook the wild rice according to package instructions. I like to cook the rice a day in advance to save time. Wild rice blend takes approximately 40 minutes to cook and you’ll want to cool it to room temperature as well. The chicken breast can also be cooked a day in advance to save time. You could also ...
From reciperunner.com


CHICKEN AND WILD RICE SALAD PITAS | RICARDO
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. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise and chives. Season with salt and pepper.
From ricardocuisine.com


WILD RICE CHICKEN SALAD - THE HUNGRY BLUEBIRD
2020-07-08 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.
From thehungrybluebird.com


CHICKEN AND WILD RICE SALAD | HINODE RICE | AUTHENTIC TASTE AND …
2015-06-09 Instructions. Prepare Hinode White & Wild rice per package instructions. Rinse cooked rice under a fine mesh strainer with cold running water to cool. Drain well. Roll chicken in cracked pepper. Heat oil in pan and cook chicken 2 minutes each side. Add soy sauce and cook chicken for another 2 minutes, turning once.
From hinoderice.com


RECIPE: CHICKEN (OR TOFU!) & WILD RICE SALAD | KITCHN
2019-05-02 Cook wild rice according to package directions, erring on the side of al dente (this should not be a mushy salad). Mix cooked rice, shredded chicken, grapes, almonds, and mayonnaise together in a large bowl. Season generously with salt and pepper, adjusting ingredients to taste. (If you use a fresh rotisserie bird and just cooked rice, the dish ...
From thekitchn.com


BROWN AND WILD RICE SALAD WITH CHICKEN- THE BOSSY KITCHEN
2021-11-09 In a large bowl combine brown rice, wild rice, diced apple, chopped celery, chopped red bell pepper, chopped green onions, chopped walnuts, cubed chicken, chopped parsley. In a small bowl whisk together lemon juice, apple cider vinegar, olive oil. Add salt and pepper to your taste. Pour the vinaigrette over the salad and mix to coat everything ...
From thebossykitchen.com


CHICKEN AND WILD RICE SALAD - PLOWING THROUGH LIFE
2022-03-19 Boil water and cook box of wild rice mix according to the package directions on the package. Then pour into a large bowl and allow to cool. Shred and chop cooked chicken and add to rice. Wash, chop and prepare green onions and carrot. Wash, peel and dice apple. Add fruit and vegetables to the mixing bowl. Mix together dressing ingredients if ...
From plowingthroughlife.com


HEALTHY CHICKEN AND WILD RICE - THERESCIPES.INFO
Healthy chicken wild rice casserole - Blue Bowl tip bluebowlrecipes.com. Salt and pepper to taste Olive Oil Instructions Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray and set aside. Cook rice according to package directions and set aside. While the rice is cooking, cut the chicken into bite-size pieces. Toss with the thyme, sage, salt and pepper.
From therecipes.info


CHICKEN SALAD WITH WILD RICE RECIPE | RECIPE | WILD RICE RECIPES ...
Jun 12, 2013 - A brightly flavored vinaigrette puts a fresh spin on traditional mayo-based chicken salads as used here in Chicken Salad with Wild Rice.
From pinterest.ca


RICE A RONI SALAD RECIPE - THERESCIPES.INFO
Rate this Rice A Roni Salad recipe with 1 (10 3/4 oz) package chicken rice-a-roni, 1 bunch green onion, chopped, 1 (8 oz) can water chestnuts, drained and chopped, 1 cup chopped celery, 1 cup chopped cooked chicken breast, 1/2 cup mayonnaise, 1 …
From therecipes.info


10 BEST COLD CHICKEN AND RICE SALAD RECIPES - YUMMLY
2022-05-27 sesame seed oil, chicken breast, water chestnuts, wild rice, mandarin oranges and 10 more Fruited Pork and Wild Rice Salad Pork walnuts, mushrooms, honey, wild rice, red onion, mango, fresh pineapple and 6 more
From yummly.com


CHICKEN-AND-WILD RICE SALAD RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Advertisement. Step 2. Whisk together soy sauce, vinegar, and sesame oil in a large bowl. Step 3. Prepare brown and wild rice mix according to package directions.
From myrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.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


WILD RICE SALAD WITH CHICKEN, DRIED CHERRIES & GOAT CHEESE
2015-03-05 A number of whole grains would work well in this recipe, from brown rice to farro or barley. I used a wild rice blend that I found at the supermarket, which contained wild rice, brown rice, wehani rice and black japonica rice. Use whatever blend appeals to you, but be sure to follow the package directions, as cooking time will likely vary.
From cookincanuck.com


WILD RICE AND CHICKEN SALAD - ENCHARTED COOK
2018-07-24 In a small mixing bowl whisk together the mayonnaise, lemon juice, fine sea salt, and freshly ground black pepper. In a large mixing bowl add 2 cups of the cooked wild rice, the cubed chicken, chopped celery, and sliced green onions, cashews, and halved red grapes. Add the salad dressing and gently fold to combine.
From enchartedcook.com


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