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Chicken Wild Rice Salad

 Chicken Wild Rice Salad
“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.” —Robin Thompson, Roseville, California
4 ServingsPrep: 1-1/4 hours + chilling


  • 3 cups water
  • 1 cup uncooked wild rice
  • 2 chicken bouillon cubes
  • 4-1/2 teaspoons butter
  • 1 cup cut fresh green beans
  • 1 cup cubed cooked chicken breast
  • 1 medium tomato, chopped
  • 1 bunch green onions, sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper


  • In a large saucepan, bring the water, rice, bouillon and butter to a
  • boil. Reduce heat; cover and simmer for 45-60 minutes or until rice
  • is tender. Drain if necessary; transfer to a large bowl and cool
  • completely.
  • Place green beans in a steamer basket; place in a small saucepan over
  • 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or
  • until crisp-tender.
  • Add the chicken, tomato, onions and green beans to the rice; stir
  • until blended. Combine the remaining ingredients; drizzle over

2 of 2

Chicken Wild Rice Salad (continued)

Directions (continued)

  • mixture and toss to coat. Refrigerate until chilled. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups equals 330 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 618 mg sodium, 43 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.