Wild Rice Chicken Salad Recipe

4.5 3 3
Wild Rice Chicken Salad Recipe
Wild Rice Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Wild Rice Chicken Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
"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."
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Wild Rice Chicken Salad in Light & Tasty April/May 2002, p48

Nutritional Facts

1 cup: 303 calories, 13g fat (2g saturated fat), 51mg cholesterol, 435mg sodium, 28g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.

  • 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
  1. 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.
Originally published as Wild Rice Chicken Salad in Light & Tasty April/May 2002, p48

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Reviews forWild Rice Chicken Salad

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MY REVIEW
joycerm53 User ID: 703299 255371
Reviewed Oct. 13, 2016

"This is a great chicken salad! I have made it several times and it always receives good reviews! I have also substituted sliced almonds for the cashews. Joyce Moynihan, Volunteer Field Editor."

MY REVIEW
gofffam User ID: 651780 60010
Reviewed Oct. 14, 2011

"I use couscous instead of the wild rice - this is great! I eat it for a meal at work! I have make this at least 2 dozen times and love it!"

MY REVIEW
RFM User ID: 5003679 92039
Reviewed Sep. 13, 2011

"I put over only 1hour and it tastes goooood!"

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