Chicken Wild Rice Salad

Email This Page

Add a new twist on a classic summer time favorite. Wild rice takes a chicken salad from good to great!

Makes 10 servings.

  • 2½ cups California wild rice, uncooked
  • 1 ¼ cups dry white wine
  • 2 cups water
  • 2 Tbsp. each, fresh tarragon and chervil, minced
  • 10 boned chicken breast halves, skinned
  • 1 lb. trimmed asparagus, cut into 4 cm (2 in) pieces
  • 1 lb. mange tout (snow peas), strings removed, halved
  • ½ lb. fresh, washed greens
  • 30 walnut halves, toasted
  • 6 Tbsp. white wine vinegar
  • 4 tsps. each Dijon mustard and minced shallots
  • ¾ cup olive oil
  • 2/3 cup sour cream
  • salt and pepper to taste
Cooking Instructions:

Salad Instructions:
Preheat oven to 350°. Simmer wild rice in wine and water for 40 minutes or until tender. Boil off any remaining liquid.

Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes.

If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and manged tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.

Dressing Instructions:
Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt and pepper; pour over salad. Garnish with walnuts; serve.

Compliments of California Wild Rice Advisory Board
Print Friendly
Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.