Chicken Wild Rice Salad

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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
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Always in Season


The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:

Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice

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