Best 6 Chicken And Wild Rice Salad Recipes

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Indulge in a culinary journey with our diverse collection of chicken and wild rice salad recipes. From the classic combination of tender chicken, nutty wild rice, and crisp vegetables to innovative variations featuring exotic ingredients and tantalizing dressings, our recipes cater to every palate. Discover the vibrant flavors of the Mediterranean in our Mediterranean Chicken and Wild Rice Salad, where sun-dried tomatoes, artichoke hearts, and feta cheese mingle harmoniously. Embark on an Asian adventure with our Asian-Inspired Chicken and Wild Rice Salad, where succulent chicken meets fragrant Asian spices, crunchy peanuts, and a tangy dressing. For a refreshing twist, try our Lemon-Herb Chicken and Wild Rice Salad, where zesty lemon and aromatic herbs complement the delicate flavors of chicken and wild rice. Each recipe offers a unique culinary experience, ensuring that you'll find your perfect chicken and wild rice salad match.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD



Asian-Style Wild Rice and Chicken or Turkey Salad image

Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled

Provided by Kittencalrecipezazz

Categories     Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup vegetable oil
3 tablespoons toasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon ginger powder
1 teaspoon fresh minced garlic (optional)
1 1/2 cups cooked wild rice
2 cups chopped cooked chicken (or use turkey)
1/4 cup sliced water chestnuts (or to taste)
1 small onion, chopped
2 celery ribs, finely chopped
1 1/2 cups fresh snow peas (lightly steamed, or use frozen thawed)
salt and black pepper
1 cup crispy chow mein noodles (optional or to taste)
green onion, chopped

Steps:

  • For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
  • For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
  • Pour the dressing over; toss to combine well and chill for about 2 hours.
  • Just before serving, toss again and season with salt and black pepper.
  • Sprinkle with crispy noodles and green onions.
  • Delicious!

Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4

ASIAN CHICKEN AND WILD RICE SALAD



Asian Chicken and Wild Rice Salad image

A healthier take on lettuce wraps. These are delicious!

Provided by megancs20

Categories     Salad     Grains     Rice Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

2 tablespoons soy sauce
2 tablespoons sesame oil
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon ground black pepper
5 cups water
2 (6 ounce) packages long grain and wild rice mix
1 tablespoon butter
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped green onion
1 cup chopped celery
1 cup chopped almonds
6 lettuce leaves, or as needed
1 (5 ounce) can chow mein noodles

Steps:

  • Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.
  • Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.
  • Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.
  • Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 56.4 g, Cholesterol 37.4 mg, Fat 16.5 g, Fiber 5 g, Protein 22.8 g, SaturatedFat 3.1 g, Sodium 1334.5 mg, Sugar 8 g

CHICKEN AND WILD RICE SALAD WITH GOLDEN RAISINS



CHICKEN AND WILD RICE SALAD WITH GOLDEN RAISINS image

Categories     Salad     Chicken     Sauté     Healthy

Yield 4 - 6 servings

Number Of Ingredients 14

1/3 c. Sherry wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp sugar
2/3 c. olive oil
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 c. wild rice
1 T. vegetable oil
1 c. coarsely grated peeled carrots
1 c. chopped green onions
1/2 c. chopped celery
1/3 c. coarsely chopped toasted walnuts
1/3 c. (packed) golden raisins
2 T chopped fresh dill, plus sprigs for garnish

Steps:

  • Whisk vinegar, garlic, mustard and sugar in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place chicken breasts in medium bowl. Add 1/2 c vinaigrette; mix to coat chicken. Cover and refrigerate 1 hour. Allow remaining vinaigrette to stand at room temperature. Meanwhile, add rice to heavy large saucepan of boiling salted water. Reduce heat to medium. Continue cooking until rice is tender and just beginning to split, stirring occasionally, ca. 50 mins. Drain. Rinse rice thoroughly under cold water. Drain well again. Remove chicken from marinade, season with salt and pepper, saute over medium high heat in heavy large skillet until browned and cooked through, ~6 mins for each side. Let cool slightly, slice on diagonal into 1/4 in thick slices. Mix carrots, green onions, celery, walnuts, raisins, chopped dill, rice, in large bowl. Dress with remaining vinaigrette (you may have extra vinaigrette). Taste and correct seasoning, if necessary. Arrange chicken on top.

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 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.

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

Tips:

  • Use high-quality ingredients for the best flavor. Organic chicken, wild rice, and fresh vegetables will make a big difference.
  • Cook the wild rice according to the package directions. It usually takes about 45 minutes to cook.
  • While the rice is cooking, prepare the other ingredients. Dice the chicken, celery, carrots, and onion.
  • Cook the chicken in a large skillet over medium heat until browned. Drain off any excess grease.
  • Add the cooked wild rice, celery, carrots, onion, and almonds to the skillet with the chicken. Stir to combine.
  • In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, salt, and pepper. Pour the dressing over the chicken and rice mixture and stir to coat.
  • Serve the salad immediately or chill it for later.

Conclusion:

Chicken and wild rice salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, carbohydrates, and vegetables, this salad is a complete meal in itself. So next time you are looking for a quick and easy meal, give this chicken and wild rice salad a try.

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