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Finished wild rice salad in serving bowl.
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Wild Rice Chicken Salad

Nutty wild rice, tender chicken, grapes and almonds combined in a light lemony dressing.
Course Main Course Salad
Cuisine American
Keyword wild rice and chicken salad, wild rice salad, with grapes, with almonds
Prep Time 15 minutes
Cook Time 45 minutes
Chill time 2 hours
Total Time 3 hours
Servings 6
Author Kelly Wildenhaus | the hungry bluebird

Ingredients

  • ¾ cup uncooked wild rice
  • cups water
  • 1 teaspoon salt
  • cup mayonnaise
  • cup milk whole or lowfat
  • cup fresh lemon juice from 2 to 3 lemons
  • ½ cup chopped green onions white and pale green parts
  • cups cooked cubed chicken or turkey
  • 1 (8 oz.) can sliced water chestnuts, drained and rinsed
  • Kosher salt and pepper, to taste
  • ½ pound seedless red or green grapes, halved
  • 1 cup slivered almonds, toasted

Instructions

  • Rinse wild rice under cold water, place in medium saucepan with water and salt. Bring to a boil, reduce heat to low, cover and simmer until tender, about 30 - 45 minutes (up to an hour). Drain and set aside to cool.
  • In a large bowl, whisk together mayonnaise, milk, lemon juice and green onion until well combined. Add the wild rice, chicken, water chestnuts and a sprinkle of salt and pepper, mix well. Cover and refrigerate 2 to 4 hours or overnight.
  • Just before serving, add the halved grapes and toasted almond slivers, gently toss to combine. Taste and adjust seasonings. Serve on lettuce and enjoy!

Notes

  • I bake skin-on, bone-in chicken breasts in the oven rubbed with a little olive oil, kosher salt and pepper. Depending on size, about 35 to 45 minutes, at 350º until done. Let cool, discard skin and bones and cube.
  • Toast the almonds in a single layer on a baking sheet at 350º for 7 to 8 minutes.
  • You can also use turkey instead of chicken, if desired.