Wild Rice Chicken And Tarragon Salad Recipes

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WILD RICE, CHICKEN AND TARRAGON SALAD



Wild Rice, Chicken and Tarragon Salad image

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

Provided by onionjs

Categories     Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups chicken stock
1/2 cup wild rice
12 ounces boneless skinless chicken breasts, cooked and cut in large dice
1 stalk celery
1/2 tart apple, sliced
1 green onion, thinly sliced
1/4 cup almonds, sliced and toasted
2 tablespoons tarragon, chopped
4 cups packed baby greens
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
salt and pepper

Steps:

  • Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
  • Transfer to bowl, cover and chill.
  • Combine chicken, celery, apple, onion and tarragon with wild rice.
  • Make vinegarette out of oil, vinegar, dijon, salt and pepper.
  • Toss greens and rice mixture in dressing seperately.
  • Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
  • Garnish with tomato rose.

Nutrition Facts : Calories 721.7, Fat 34.2, SaturatedFat 5, Cholesterol 116.1, Sodium 679.5, Carbohydrate 52.2, Fiber 6.5, Sugar 10.9, Protein 53.4

WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON



Wild Rice and Chicken or Turkey Salad with Tarragon image

Categories     Salad     Herb     Poultry     Rice     turkey     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 11

1 14 1/2-ounce can chicken broth
1/2 cup wild rice (about 3 ounces)
2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Pinch of sugar

Steps:

  • Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
  • Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

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 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

TARRAGON RICE SALAD



Tarragon Rice Salad image

A friend of mine showed me the basic recipe for this salad. I have experimented with many different herbs, and so far it's been a hit every time. I have used salad burnet, lemon balm, garlic chives, and dill for variety.

Provided by KCCHICK2265

Categories     Salad     Grains     Rice Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

¾ cup uncooked instant rice
1 tablespoon chopped fresh tarragon
3 green onions with tops, thinly sliced
1 tablespoon chopped fresh chives
2 eggs
3 tablespoons olive oil
3 tablespoons distilled white vinegar
salt and pepper to taste

Steps:

  • Prepare the instant rice according to package directions.
  • Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop.
  • In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 52.2 g, Cholesterol 93 mg, Fat 12.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 188.2 mg, Sugar 0.5 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.

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

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.

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