Best Wild Rice Salad Recipe -
Best Wild Rice Salad Recipe
  • READY IN 55 mins

Best Wild Rice Salad

Recipe by  

"Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
  2. In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
  3. In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
  4. For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

Great recipe. Everyone in my family loved it.

Most Helpful Critical Review
Oct 24, 2003

Maybe you need to have walnut oil--I just used canola. I though the recipe lacked pizazz and won't make it again.


12 Ratings

Mar 30, 2005

This was very easy to make with pre-cooked chicken and is a nice change from standard chicken salad. I took it to a pot luck and was asked for the recipe by the hostess as well as several of the guests. The water chestnuts added a nice crunch; don't leave them out. I tried it once without them and it was a little mushy. Be careful of the salt if using roasted chicken from a deli or market.

Sep 20, 2003

ohhhhh! this is the best! my whole family loved it and it was perfect on a hot summer day!

Oct 21, 2003

I had cooked wild rice leftover that I wanted to use up, so I tried this recipe. I was afraid that my very picky husband wouldn't like it, but we both loved it! However, we did think it could use more chicken. It's delicious, though, and definitely going on my list of favourites!

Feb 25, 2007

I was so excited to try this since the ingredients look marvelous and I'm always looking for wheat & dairy-free recipes. I found it bland until I got up in the middle of dinner and added chopped orange segments to it. Next time I will try it with some orange juice mixed into the vinegar/oil. We also ate it over chopped romaine for a full salad effect. I will definitly make this recipe again, but with changes to add flavor. Perfect for left over rotisserie chicken. Thanks for the inspiration!

Jun 15, 2009

Excellent for a summer salad. I used canned, cooked wild rice, which helped cut the prep. time down. I also used a homemade vinegarette. We will definitely make this one again. Thanks for sharing!

Feb 17, 2015

I used heirloom red rice in place of the wild rice, because that is what I had. If you haven't tried red rice, do it! It is Fat Tuesday, so I seasoned the chicken with cajun spice. Also, I used extra virgin olive oil in place of the walnut oil. Quite yummy and healthy.


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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