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Wild Rice Chicken Salad

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Wild Rice Chicken Salad is a hearty, nutritious, and flavorful dish that combines tender chicken, nutty wild rice, crisp vegetables, and a light, tangy dressing. Perfect for lunch, dinner, or meal prep.

Ingredients

  1. 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)

Instructions

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. Drain any excess water and fluff the rice with a fork. Allow it to cool to room temperature.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Garnish with additional parsley, nuts, or cranberries if desired, and serve immediately or refrigerate for later.

Notes

  • For a heartier version, add boiled and diced potatoes for extra texture.
  • Swap the chicken for turkey, tofu, or shrimp for a different protein option.
  • Add feta or goat cheese for a creamy, tangy twist.
  • Make it spicier with red pepper flakes or diced jalapeños.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/wild-rice-chicken-salad/