Wild Rice Chicken Salad

Why You’ll Love This Recipe

Wild Rice Chicken Salad is an easy-to-make, nutrient-packed meal that’s both filling and refreshing. The chewy, slightly nutty wild rice pairs perfectly with the savory chicken and crisp vegetables. A simple dressing made from olive oil, lemon juice, and a hint of mustard brings all the ingredients together with a zesty, light flavor. This salad is highly versatile and can be customized with your favorite add-ins like nuts, dried fruits, or herbs. It’s perfect for those who want a wholesome, delicious dish that’s also light on the calories.

Ingredients

• 1 cup wild rice (uncooked)

• 2 chicken breasts (or thighs), cooked and shredded or diced

• 1/2 cup celery, finely chopped

• 1/2 cup red onion, finely chopped

• 1/2 cup diced cucumber

• 1/4 cup fresh parsley, chopped

• 1/4 cup slivered almonds or walnuts (optional, for crunch)

• 1/4 cup dried cranberries or raisins (optional, for sweetness)

For the Dressing:

• 3 tablespoons olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 teaspoon Dijon mustard

• Salt and pepper, to taste

• 1 teaspoon honey (optional, for sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the wild rice: In a medium saucepan, bring 2 1/2 cups of water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the grains have split open. Once done, drain any excess water and fluff the rice with a fork. Allow it to cool to room temperature.

2. Prepare the chicken: While the rice is cooking, cook the chicken breasts by grilling, baking, or pan-searing them until fully cooked (internal temperature of 165°F or 74°C). Shred or dice the chicken into bite-sized pieces.

3. Combine the salad ingredients: In a large bowl, combine the cooled wild rice, shredded chicken, chopped celery, red onion, cucumber, parsley, and any optional ingredients like nuts or dried cranberries.

4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, and honey (if using). Adjust the seasoning to taste.

5. Toss the salad: Pour the dressing over the salad and toss everything gently to combine. Make sure the rice and chicken are evenly coated with the dressing.

6. Serve: Garnish with additional parsley, nuts, or cranberries if desired, and serve immediately or refrigerate for later.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 40 minutes (for the rice and chicken)

• Total Time: 55 minutes

Variations

• Add more veggies: You can add extra vegetables like bell peppers, carrots, or spinach for more crunch and nutrients.

• Swap the chicken: Instead of chicken, you can use turkey, tofu, or even grilled shrimp for a different protein option.

• Add cheese: Crumbled feta or goat cheese would be a great addition for a creamy, tangy twist.

• Make it spicier: Add a pinch of red pepper flakes or some diced jalapeños for a bit of heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The salad will stay fresh and flavorful, though the rice may absorb some of the dressing over time.

• Reheating: Wild Rice Chicken Salad is best served cold, but you can reheat it if preferred. Simply warm the salad gently in the microwave or on the stovetop, and refresh with a little extra dressing if needed.

FAQs

Can I make this salad ahead of time?

Yes, this salad is perfect for meal prep. You can prepare the rice, chicken, and vegetables a day ahead, and assemble the salad with the dressing just before serving.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as the Dijon mustard you use is gluten-free. Most Dijon mustards are, but always double-check the label.

Can I use brown rice instead of wild rice?

Yes, you can substitute brown rice, though wild rice has a chewier texture and a slightly nuttier flavor. Brown rice is a great alternative and will still work wonderfully in the salad.

Can I make this salad dairy-free?

Yes! This recipe is naturally dairy-free, but if you want to add cheese, just omit it or use a dairy-free cheese alternative.

How can I make this salad more filling?

You can add more protein by adding hard-boiled eggs, chickpeas, or nuts like almonds or sunflower seeds. Quinoa can also be used as a base for added texture and protein.

How long will the salad last in the fridge?

This salad will last for up to 3 days in the fridge. If you plan to store leftovers, it’s best to keep the dressing separate so the rice doesn’t absorb all of it.

Can I make this salad vegan?

Yes, you can make this salad vegan by using a plant-based protein like chickpeas or tofu and omitting the honey in the dressing.

Can I use other dried fruits in this salad?

Yes, you can substitute the dried cranberries or raisins with other dried fruits like apricots, figs, or even dates for a different sweetness.

Can I add fresh fruit to this salad?

Yes! Adding fresh fruit like apples, grapes, or pomegranate seeds would bring extra sweetness and texture to the salad.

Conclusion

Wild Rice Chicken Salad is a wonderfully balanced dish that’s both nutritious and delicious. The nutty wild rice pairs beautifully with the tender chicken and crunchy vegetables, while the tangy dressing ties everything together in a refreshing way. Whether you’re looking for a healthy meal prep option, a light lunch, or a hearty dinner, this salad is sure to satisfy. With its versatility, you can easily adjust the ingredients to your liking, making it a perfect recipe to have on hand for busy days or when you want a wholesome, flavorful meal!