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Wild Rice Chicken Salad

 Wild Rice Chicken Salad
"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."
7 ServingsPrep: 10 min. + chilling


  • 2-1/2 cups cubed cooked chicken breast
  • 3 cups cooked wild rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 cup thinly sliced green onions
  • 2/3 cup reduced-fat mayonnaise
  • 1/3 cup fat-free milk
  • 2 to 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 1 cup halved seedless red grapes
  • 1/4 cup salted cashew halves


  • 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. Yield: 7 servings.
Nutritional Facts: One serving (1 cup) equals 303 calories, 13 g fat (2 g saturated fat), 51 mg cholesterol, 435 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.

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Wild Rice Chicken Salad (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.