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Wild Rice Turkey Salad

 Wild Rice Turkey Salad
I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.
6-7 ServingsPrep: 10 min. + chilling


  • 3 cups cooked wild rice
  • 3 cups cubed cooked turkey
  • 1/3 cup chopped green onions
  • 1/3 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dill weed
  • 1 cup cashews, divided
  • 1 cup halved seedless red grapes


  • In a large bowl, combine the rice, turkey, onions, celery and water
  • chestnuts. Combine the mayonnaise, sour cream, salt, pepper and
  • dill; pour over salad and gently stir to coat. Cover and refrigerate
  • for at least 2 hours.
  • Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes
  • and chopped cashews into salad. Garnish with remaining cashews.
  • Yield: 6-7 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 544 calories, 35 g fat (8 g saturated fat), 68 mg cholesterol, 661 mg sodium,

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Wild Rice Turkey Salad (continued)

Nutritional Facts: 30 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.