Best 11 Wild Rice Turkey Salad Recipes

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# Wild Rice Turkey Salad: A Healthy and Flavorful Dish

Wild rice turkey salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is low in calories and fat. This salad is also very versatile, and it can be made with a variety of different ingredients.

The wild rice turkey salad recipe included is made with cooked wild rice, roasted turkey, celery, red onion, dried cranberries, pecans, and a creamy dressing made with Greek yogurt, mayonnaise, and honey. This salad is packed with flavor and texture, and it is sure to please everyone at your table.

If you are not a fan of wild rice, you can substitute brown rice or quinoa. You can also use leftover chicken or ham instead of turkey. And if you are looking for a vegan option, you can omit the turkey and add some tofu or tempeh instead.

No matter how you make it, wild rice turkey salad is a delicious and healthy dish that is perfect for any occasion.

In addition to the classic wild rice turkey salad recipe, the article also includes recipes for:

* **Wild Rice Salad with Roasted Vegetables**: This salad is packed with roasted vegetables, such as broccoli, carrots, and zucchini. It is a great way to get your daily dose of fruits and vegetables.
* **Wild Rice and Black Bean Salad**: This salad is a great source of protein and fiber. It is made with black beans, corn, tomatoes, and a tangy dressing.
* **Wild Rice and Quinoa Salad with Feta**: This salad is a delicious and healthy combination of wild rice, quinoa, feta cheese, and a lemon-tahini dressing.
* **Wild Rice Sushi Bowl**: This bowl is a fun and easy way to enjoy wild rice. It is made with sushi rice, avocado, cucumber, and a spicy mayo sauce.

No matter what your taste preferences are, you are sure to find a wild rice salad recipe that you will love. So give one of these recipes a try today!

Here are our top 11 tried and tested recipes!

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

WILD RICE TURKEY SALAD



Wild Rice Turkey Salad image

I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-7 servings.

Number Of Ingredients 12

3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1 cup cashews, divided
1 cup halved seedless red grapes

Steps:

  • In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

Nutrition Facts : Calories 544 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 661mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY AND WILD RICE SALAD



Turkey and Wild Rice Salad image

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 16

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

  • In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
  • While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams

TURKEY WILD RICE SALAD



Turkey Wild Rice Salad image

Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 9

2 cups cubed cooked turkey breast
2 cups cooked wild rice
1 cup seedless red grapes, halved
1/2 cup diced sweet red pepper
1/2 cup chopped celery
1/2 cup dried cherries
1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette

Steps:

  • In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 83mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

TURKEY, WILD RICE AND CRANBERRY SALAD



Turkey, Wild Rice and Cranberry Salad image

This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups water
1 tablespoon water (in addition to the above)
1 cup wild rice
1/2 teaspoon salt
1 cup cranberries
1 tablespoon sugar
1/2 cup diced carrot
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
salt and pepper
3/4 lb cooked turkey, , shredded (, about 2 cups)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/4 cup raisins
green leaf lettuce

Steps:

  • Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
  • Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
  • Cool rice completely.
  • Set aside.
  • Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
  • Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
  • Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
  • Transfer to plate and refrigerate until chilled.
  • Steam carrots until crisp-tender, about 4 minutes.
  • Rinse carrot with cold water to cool.
  • Whisk olive oil, lemon juice and garlic to blend in small bowl.
  • Season dressing with salt and pepper.
  • Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
  • Pour dressing over.
  • Add cranberries and toss thoroughly.
  • (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
  • Divide salad among plates and serve.

WILD RICE AND SMOKED TURKEY SALAD



Wild rice and smoked turkey salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

3 1/2 to 4 cups cooked wild rice (see recipe)
1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
1 tablespoon lemon juice
10 to 12 bottled sun-dried tomatoes in oil, optional
3/4 cup finely diced onion
1/4 cup red-wine vinegar
1/2 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley

Steps:

  • Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
  • Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY-WILD RICE SALAD



Turkey-Wild Rice Salad image

Here's a distinctive turkey and wild rice salad packed with walnuts and berries - a flavorful dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

1 cup uncooked wild rice
2 1/2 cups water
1 lb uncooked turkey breast slices, about 1/4 inch thick
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/2 cup fresh raspberries
4 large leaf lettuce leaves
1/2 cup raspberry vinaigrette dressing

Steps:

  • Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
  • Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
  • In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
  • On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.

Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 12 g, TransFat 0 g

PIQUANT TURKEY-WILD RICE SALAD (NO MAYO)



Piquant Turkey-Wild Rice Salad (No Mayo) image

Here's a healthy recipe for turkey salad. I like it because the sodium content is fairly low. If you, too, are trying to reduce sodium, be sure to read the label on the mustard as there is considerable variability in sodium levels between brands. I admit that I prefer a mixture of breast meat and dark meat, but stick to breast meat if you want the lowest fat content. Sometimes I substitute raw snow peas, trimmed and halved, or cooked frozen peas for the beans (snow peas add crunch). Use a good quality balsamic vinegar and olive oil. You can use left-overs for the grains. Preparation time does not include the time it takes to cook the grains which can be up to 3/4 hour.

Provided by echo echo

Categories     Poultry

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup wild rice, cooked and rinsed with cold water
1 cup barley, cooked and rinsed with cold water
2 1/2-3 cups cooked turkey, chopped
1 small onion, chopped
2 cups cooked green beans, cut into 1 inch lengths
1 medium bell pepper, chopped (any color)
2 tablespoons fresh parsley, finely chopped
black pepper, to taste
2 tablespoons honey mustard
1/4 cup balsamic vinegar
1/3 cup olive oil

Steps:

  • Mix together the rice and barley in a large salad bowl.
  • Toss with the turkey, onion, beans, parsley and pepper.
  • Shake the dressing ingredients in a covered jar and toss with the salad to coat.
  • Serve immediately or refrigerate until serving.

TURKEY WILD RICE SALAD



Turkey Wild Rice Salad image

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

Provided by scarlstr

Categories     Turkey Breasts

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups cooked wild rice
3 cups cubed cooked turkey or 3 cups chicken
1/3 cup chopped green onion
1 (8 ounce) can sliced water chestnuts
1 cup seedless grapes, -sliced into halfs
1/2-1 cup salted cashews
2/3 cup Miracle Whip
1/3 cup milk
2 tablespoons lemon juice
1/3 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook wild rice until it is fluffy and drain.
  • Cook turkey or chicken and cube (boil until cooked).
  • Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
  • Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
  • Combine dressing and wild rice mixture and refrigerate until ready to use.
  • Just before serving, sprinkle with salted cashews.

Nutrition Facts : Calories 316.7, Fat 9.6, SaturatedFat 2.6, Cholesterol 55.1, Sodium 329.5, Carbohydrate 32.2, Fiber 3.2, Sugar 6.5, Protein 26.7

WILD RICE AND TURKEY SALAD



WILD RICE AND TURKEY SALAD image

Categories     turkey

Number Of Ingredients 15

Ingredients
1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery,chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish

Steps:

  • Directions Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients in a bowl and toss. Cover and chill until ready to serve. Sprinkle on the pecans just before serving.

TURKEY WILD RICE SALAD



Turkey Wild Rice Salad image

Never had someone taste this salad that didn't ask for the recipe. This salad is a real winner!

Provided by linda hennessey

Categories     Other Salads

Number Of Ingredients 8

2 c cooked turkey, cubed (can get deli turkey sliced thick and cube)
1 box long grain wild rice, cooked
1 c seedless grapes, halved
1/2 c sweet red pepper, diced
1/2 c celery, chopped
1/2 c dried cherries or craisins
1/2 c pecans, chopped
4 green onions, sliced

Steps:

  • 1. Mix all ingredients. Leave plain or drizzle with Raspberry-Poppyseed Dressing (I use Beverly's available at most grocery stores. I buy mine at Shop-n-Save.)
  • 2. Refrigerate any leftover salad. You may heat briefly in microwave before serving again.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Cook the wild rice according to package directions. Be sure to rinse the rice well before cooking.
  • Shred the turkey breast into small pieces. You can also use leftover cooked turkey.
  • Chop the vegetables into small, even pieces. This will help them cook evenly.
  • Use a light hand with the dressing. You don't want the salad to be too heavy or greasy.
  • Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

This wild rice turkey salad is a delicious and healthy dish that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The salad is also very versatile and can be easily customized to your liking. For example, you can add different vegetables, fruits, or nuts. You can also use a different type of dressing, such as a vinaigrette or a creamy dressing.

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