Wild Rice Chicken Grape Salad Recipes

CLASSIC MINNESOTA WILD RICE SALAD

Steps:

• Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
• Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.

WILD RICE SALAD

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.

ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING

Steps:

• Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
• Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.

WILD RICE CHICKEN SALAD

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.

CHICKEN, GRAPE, AND RICE SALAD

Steps:

• Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
• Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.

WILD RICE CHICKEN SALAD

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.

WILD RICE SALAD RECIPE

Steps:

• Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
• In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
• Pour the dressing over the wild rice salad. Give it a toss.
• Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *