Best Wild Rice Salad

Best Wild Rice Salad

Kimber 18

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 12 Ratings

Most helpful positive review

Great recipe. Everyone in my family loved it.

Most helpful critical review

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

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

Great recipe. Everyone in my family loved it.

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 th...

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

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 ...

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 choppe...

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 shar...

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 us...

I thought this was a very nice lunch, and I will make this again. I used Trader Joe's Just Chicken so I could use as much as I wanted to add. I am thinking that the walnut olive oil would have...