Wild Rice and Chicken Salad Recipe

Say hello to an ever-versatile Wild Rice and Chicken Salad recipe, and one of our favorites for the season. Featuring fresh tarragon, earthy wild rice, and savory chicken, this dish is the perfect composition of all the best flavors, and better yet? The fact that the instructions call for it to be made ahead of time makes your gathering prep that much easier and frees up your oven and stove for other cooking needs. Just toss it in a big serving bowl right before your guests arrive!

This salad is the perfect balance between being light yet satisfying, which makes it the perfect main course to serve in the spring or summer seasons, or included on a bridal shower menu or baby shower menu when you are looking to mix things up from your usual go-to's. Marcie recently served it at a garden-inspired outdoor gathering, which was especially fitting because of the fresh herb flavors it has. 

We recommend serving it atop fresh, seasonal lettuce, with a torn baguette, or even with crunchy pita chips for a hearty snack. 

 

For a pretty presentation, serve this Wild Rice and Chicken Salad in a large, shallow bowl like our Iris Blue Burst Large Pasta Bowl, Emerald Spot On Ruffle 13in Best Bowl, or our Signature White 11” Ruffle Best Bowl

 

Display your fresh creation proudly, and get ready for your new go-to salad recipe that’s hearty enough for almost any occasion. 

Ready to dive into the deliciousness?  

 

Wild Rice and Chicken Salad  

Serves 6  

 

Dressing:  

½ cup extra virgin olive oil  

¼ cup white wine vinegar  

1 tablespoon chopped fresh tarragon  

1 teaspoon salt  

1 teaspoon freshly ground pepper  

 

Salad: 

¾ cup raw wild rice, cooked in 2¼ cups chicken stock  

4 whole boneless, skinless chicken breasts, poached and cubed  

½ cup minced celery  

½ cup slivered almonds, toasted lightly in butter  

½ cup minced green onions  

4 cups watercress, course stems discarded  

 

Whisk oil, vinegar, tarragon, salt, and pepper until blended. Set aside. Combine wild rice, chicken, celery, almonds, and green onions. Pour ½ cup dressing over mixture. Cover and refrigerate 8 to 10 hours, or overnight, to allow flavors to blend.  

Just before serving, add remaining ¼ cup dressing. Mix well. Divide watercress among 6 small plates and top with salad. 

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