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Chicken Wild Rice Salad

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Ingredients

1 1/2 cups wild rice
4 cups water
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup honey mustard
1/4 cup milk
6 cups cubed cooked chicken
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped

Chicken Wild Rice Salad

  • Medium

About This Recipe

I have always loved wild rice, and I love the combination of chicken with wild rice. This cool and flavorful main dish salad is perfect for the hottest summer days. Make it ahead of time, store it in the fridge, and eat it until it’s gone. You won’t have to worry about what’s for dinner for days!

Buying rotisserie chickens and removing the meat is my go-to method for getting the most tender and flavorful chicken these days. I have tried and tried and tried to cook chicken so it is tender and juicy. Sometimes I succeed and sometimes I fail. You can try to cook chicken in the slow cooker, or try to poach it or bake it in parchment, but the odds are about 50-50 you’ll get a delicious result.

When you buy wild rice, look at the package carefully. What you want is very long, unbroken grains. If you buy wild rice that is broken, the rice will be mushy when it’s cooked. The long, unbroken grains are more expensive, but definitely worth it, especially when you compare the cost of this salad to eating out.

You can substitute some brown rice for some of the wild rice if you’d like. Brown rice should be cooked in twice the amount of water as the rice for about 40 to 50 minutes until tender.

Enjoy this salad.

Why this recipe works:

  • Rotisserie chicken is the absolute best way to get tender, juicy chicken for salads, sandwiches, and casseroles.
  • Wild rice is the perfect complement to chicken. Always buy whole long grain wild rice for best results.
  • Chopped bell peppers are the vegetable in this salad. They are sweet and crisp and delicious with the mild mustard dressing.

 

Steps

1
Done

Rinse the wild rice in a colander. Then combine the wild rice and water in a heavy saucepan and bring to a boil. Reduce the heat to low, partially cover the pan, and simmer for 40 to 50 minutes or until the rice is tender but still firm. Drain if necessary.

2
Done

In a large bowl combine the mayonnaise, yogurt, mustard, and milk and beat with a whisk until smooth.

3
Done

Add the cooked wild rice, chicken, and bell peppers and stir to combine.

4
Done

Cover and chill the salad for a couple of hours before serving. Store in the refrigerator.

lindaBest

lindaBest

Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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