About This Recipe
I have always loved wild rice, and I love the combination of chicken with that ingredient. This cool and flavorful Chicken Wild Rice 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 salad 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 a package with broken grains, it 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. And if you can, buy the rice from a Native American owned company such as Red Lake Nation.
You can substitute some brown 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.
Tips for the best Chicken Wild Rice Salad:
- Break down the rotisserie chicken while it’s still hot. That way it will absorb the dressing and be tender and flavorful even when cold.
- The only way to tell if wild rice is done is to taste it. It should be tender but still slightly firm in the center.
- When you buy bell peppers, make sure that they are firm and smooth. Never buy wrinkled produce.
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 for best results.
- Chopped bell peppers are the vegetable in this salad. They are sweet and crisp and delicious with the mild mustard dressing.
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.
In a large bowl combine the mayonnaise, yogurt, mustard, and milk and beat with a whisk until smooth.
Add the cooked wild rice, chicken, and bell peppers and stir to combine.
Cover and chill the salad for a couple of hours before serving. Store in the refrigerator.