Go Back

Wild Rice Chicken Salad

A delightful dish combining nutty wild rice, succulent chicken, crunchy water chestnuts, and juicy grapes in a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Wild Rice Preparation
  • ¾ cup uncooked wild rice The star of the dish, adding a nutty flavor and chewy texture.
  • 2¼ cups water Essential for cooking the wild rice to perfection.
  • 1 teaspoon salt Enhances the natural flavors of the ingredients.
Dressing and Mix-ins
  • ⅔ cup mayonnaise Provides a creamy base with a slight tang.
  • ⅔ cup milk Adds a lightness to the dressing, making it velvety.
  • ⅓ cup fresh lemon juice Brightens the dish with citrusy notes.
  • ½ cup chopped green onions Offers a fresh, aromatic crunch.
  • 2½ cups cooked cubed chicken (or turkey) The protein that makes this salad filling and satisfying.
  • 1 can sliced water chestnuts, drained and rinsed Introduces a delightful crunch and mild flavor.
  • Kosher salt and pepper to taste Kosher salt and pepper, to taste Essential seasonings to balance all the flavors.
  • ½ pound seedless red or green grapes, halved Sweet and juicy, these add bursts of flavor.
  • 1 cup slivered almonds, toasted For a crunchy topping that enhances the overall texture.

Method
 

Cooking the Wild Rice
  1. Rinse the wild rice thoroughly under cold water to remove any debris.
  2. In a medium saucepan, combine the wild rice with 2¼ cups of water and 1 teaspoon of salt.
  3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the wild rice is tender, about 30 to 45 minutes.
  4. Once cooked, drain any excess water and set the rice aside to cool.
Preparing the Dressing
  1. In a large bowl, whisk together ⅔ cup mayonnaise, ⅔ cup milk, ⅓ cup lemon juice, and the chopped green onions until well combined.
  2. The creamy mixture should be smooth and glossy.
Combining Ingredients
  1. Add the cooled wild rice, cooked cubed chicken, water chestnuts, and a sprinkle of kosher salt and pepper to the bowl.
  2. Mix thoroughly, ensuring all the ingredients are coated in the dressing.
  3. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, or overnight if possible.
Serving
  1. Just before serving, fold in the halved grapes and toasted almond slivers.
  2. Gently toss to combine, being careful not to break up the grapes.
  3. Taste the salad and adjust the seasonings if necessary.
  4. Serve the Wild Rice Chicken Salad on a bed of fresh lettuce.

Notes

For additional flavor, consider adding fresh herbs like dill or parsley to the salad. If you prefer a lighter dressing, reduce the amount of mayonnaise or use Greek yogurt as a substitute. To save time, use rotisserie chicken as a quick alternative to cooking your own chicken.