Wild Rice Chicken Salad Recipes

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.

CHICKEN WILD RICE SALAD

Steps:

• Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
• Drain and toss with the lemon juice; cool.
• Add to rice the chicken, green onions, red pepper, and peas.
• Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
• Mix all the dressing ingredients together and pour over the rice salad.
• Just before serving add the avocados and pecans.

WILD RICE CHICKEN SALAD

Steps:

• Cook rice mix according to package directions.
• Drain artichoke quarters, reserving 1/2 cup liquid.
• Stir together rice, artichokes, chicken, and next 4 ingredients.
• Stir together artichoke liquid, mayo, curry powder, and salt; toss with rice mixture.
• Cover and chill 8 hours.
• Serve on lettuce leaf.

CHICKEN & WILD RICE SALAD

Steps:

• Prepare rice according to package directions, chill.
• In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
• Stir in cooked rice.
• Refrigerate until ready to serve.
• Stir in cashews and serve on lettuce leaf.
• Garnish with alfalfa sprouts.
• You may use low-fat mayonnaise and sour cream.

WILD RICE CHICKEN SALAD

Steps:

• Rinse wild rice in cold water, drain.
• Put rice and Water in a saucepan and bring to a boil; simmer for 45 minutes and then drain.
• Transfer to a bowl and toss with the lemon juice; cool.
• Add chicken, green onions, bell pepper, peas, and craisins.
• Toss with dressing; add a little at a time depending on how moist you want it.
• Cover and refridgerate.
• Just before serving add the almonds.

CHICKEN AND WILD RICE SALAD

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.

HUNTER WILD RICE AND CHICKEN SALAD

Steps:

• Rinse wild rice well.
• Bring water to boiling in a large saucepan. Add wild rice.
• Return to boiling; reduce heat.
• Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender.
• Drain, if necessary.
• Meanwhile, cook rice pilaf according to the package directions.
• Combine wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
• Stir together salad dressings and black pepper in a small bowl.
• Pour over rice mixture.
• Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
• To serve, arrange green onions around edges of 6-8 chilled salad plates.
• Spoon rice mixture into center.
• Garnish each plate with additional pea pods, if desired.