Wild Rice Salad Recipe

4.5 1 2
Wild Rice Salad Recipe
Wild Rice Salad Recipe photo by Taste of Home
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Wild Rice Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
Since I spend part of my summers in northern Minnesota near the wild rice fields. I have tried many recipes featuring this delicious, nutty-flavored grain in the past 46 years. This salad is often requested by family and friends! —Florence Jacoby, Granite Falls, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup uncooked wild rice
  • Seasoned salt, optional
  • 2 cups diced cooked chicken
  • 1-1/2 cups halved green grapes
  • 1 cup sliced water chestnuts, drained
  • 3/4 cup light mayonnaise
  • 1 cup cashews, optional
  • Lettuce leaves

Directions

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad. Yield: 6 servings.
Originally published as Wild Rice Salad in Taste of Home February/March 1993, p29

Nutritional Facts

3/4 cup: 318 calories, 10g fat (0 saturated fat), 38mg cholesterol, 229mg sodium, 40g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fruit, 1 fat.

  • 1 cup uncooked wild rice
  • Seasoned salt, optional
  • 2 cups diced cooked chicken
  • 1-1/2 cups halved green grapes
  • 1 cup sliced water chestnuts, drained
  • 3/4 cup light mayonnaise
  • 1 cup cashews, optional
  • Lettuce leaves
  1. Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad. Yield: 6 servings.
Originally published as Wild Rice Salad in Taste of Home February/March 1993, p29

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MY REVIEW
bernstrom User ID: 1394969 199078
Reviewed May. 21, 2010

"I made this for a Women's Ministries meal and it was great. I used black grapes and it tasted very good. Very easy to make ahead and mix at the last minute."

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