Recipe by Kimber
"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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uncooked wild rice
skinless, boneless chicken breast half
sliced water chestnuts, drained
salt and pepper to taste
romaine lettuce, rinsed and dried
Great recipe. Everyone in my family loved it.
Maybe you need to have walnut oil--I just used canola. I though the recipe lacked pizazz and won't make it again.
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.
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 use more chicken. It's delicious, though, and definitely going on my list of favourites!
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!
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!
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 been nice, but since I didn't have that I used a combo of lemon olive oil and avocado oil. It was the first time in a very long time I'd used water chestnuts, and I'm glad I did because they were very good in this. I would like a little something with citrus added to this and it would be perfect. Maybe Trader's Orange Muscat vinegar would work. I'll be trying this one again! Thanks, Kimber!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Wild Rice Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 190
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