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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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