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Chicken Wild Rice Salad

By Lyndsi Patterson Published: August 13, 2012

  • Yield: 10 Servings

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

Recipe courtesy of: California Wild Rice Advisory Board



  1. Salad: Preheat oven to 350 degrees. Simmer wild rice in wine and water for 50 minutes or until tender. Boil off any remaining liquid.
  2. Combine herbs and sour cream; spread on chicken and place in a greased baking pan.
  3. Bake approximately 20 minutes. If desired, pass under the grill the last 5 minutes, set aside.
  4. Blanch asparagus and snow peas in boiling water 2 minutes, drain well: toss carefully with wild rice and spinach. Cut chicken diagonally; arrange next to salad.
  5. Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt and pepper; pour over salad. Garnish with walnuts and serve.