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Minnesota Wild Rice Salad Recipe

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Everyone thinks this is one of my best salads because it features wild rice—a major crop in my home state of Minnesota. Cashews give a subtle nutty flavor.
TOTAL TIME: Prep: 1 hour + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 8-10 servings


  • 6 cups water
  • 3/4 cup uncooked wild rice
  • 3/4 teaspoon salt, divided
  • 2-1/2 cups cubed cooked chicken
  • 1 can (8 ounces) pineapple chunks, drained and halved
  • 2 cups sliced celery
  • 1-1/2 cups seedless grapes, halved
  • 3/4 cup mayonnaise
  • 1/2 cup chutney
  • 3/4 cup cashew pieces


  1. In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews. Yield: 8-10 servings.
Originally published as Minnesota Wild Rice Salad in Country Chicken Cookbook 1995, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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