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Wild Rice Chicken Salad

By: Mary Ann Morgan  
"'Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion,' reports Mary Ann Morgan of Powder Springs, Georgia. 'I fix it often at home for potluck dinners.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 208 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

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Original Recipe Yield 7 servings
 

Ingredients

  • 2 1/2 cups cooked, cubed chicken breast meat
  • 3 cups cooked wild rice
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/3 cup thinly sliced green onions
  • 2/3 cup reduced-fat mayonnaise
  • 1/3 cup fat-free milk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 1 cup halved seedless red grapes
  • 1/4 cup salted cashew halves

Directions

  1. In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 303 calories, 13 g fat (2 g saturated fat), 51 mg cholesterol, 435 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2007 by Carmen R 
This is one of my favorite substantial salads. I change it just a little by using an Uncle... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2008 by Michelle 
This turned out very good! I added one chopped apple, and added 1/2 cup of celery. I did not... MORE

 
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