Creamy, savory Wild Rice and Chicken Salad is a hit with the crunch of cashews and the sweetness of seedless red grapes.
This salad can be served many ways…as lettuce wraps using butter lettuce or for a crispier texture served with Romaine lettuce. It can also be served plated on a bed of greens or served family style in a serving bowl. Plus it makes a great sandwich Napa Valley style sandwich!
This chicken salad also pairs well with many wines. My favorite pairings are fruit forward Bordeaux style red wines, buttery California Chardonnays, and crisp Rosé wines.
Wild Rice and Chicken Salad
Creamy, savory chicken salad is a hit with the crunch of cashews and the sweetness of seedless red grapes.
Course: Main Course
Servings: 8
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Ingredients
- 1 Cup Wild Rice
- 2 Cups Chicken Broth
- 1 Cup Water
- ½ Teaspoon Salt
- 1 Whole Chicken Breast, Cooked, Cooled, and Cut in ½” Cubes, about 2 Cups
- 1 Cup Chopped Celery
- 1/3 Cup Thinly Sliced Green Onion
- 1 Cup Mayonnaise
- 1 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 1 Cup Unsalted Roasted Whole Cashews
- 2 Cups Halved Seedless Red Grapes
- 1 Whole Boston Lettuce, or Whole Baby Romaine Lettuce Leaves
Instructions
- In a small saucepan bring to a boil the wild rice, chicken broth, water, and salt. Reduce to a very slow simmer and cook for 45 minutes or until wild rice is tender, fluffy, and the kernels have begun to pop open. Drain if necessary and allow to cool.
- In a large mixing bowl add 2 cups of the cooked wild rice, cubed chicken, chopped celery, and sliced green onions. Gently fold to combine.
- Add mayonnaise, lemon juice, salt, and pepper. Continue to fold until all is combined.
- Gently fold in cashews and halved red grapes.
- Serve with whole lettuce leaves.
- Promptly refrigerate any leftovers.
Recipe Notes
SUBSTITUTIONS • Chopped pecans and sliced or slivered almonds can be substituted for the cashews. • If grapes are not available Dried Cranberries or Golden Raisins can be substituted. Be sure to plump any dried fruit before adding it to the salad. • To plump dried fruit: Place dried fruit in a small 3 cup bowl. Add an equal amount of boiling water. Allow fruit to steep until plumped, usually about 15 minutes. Drain fruit well before adding to the salad. RECIPE NOTES • The volume of cooked wild rice can vary depending on the water content of the wild rice, so you might have some leftover wild rice. • Make savory pancakes with any leftover wild rice by adding it to your favorite pancake batter along with thinly sliced green onions. Be sure to reduce the sugar in the batter and serve the pancakes with savory brown gravy. • This chicken salad can be made the day before serving. Prepare through the step of adding the mayonnaise, lemon juice, and seasoning. Refrigerate in a covered container until ready to serve. • Fold in the whole cashews and halved grapes just before serving. This keeps the nuts crunchy and the grapes looking their best. • This salad can be served many ways…as lettuce wraps using butter lettuce or for a crispier texture served with Romaine lettuce. It can also be served plated on a bed of greens or served family style in a serving bowl. It also makes a great sandwich! • Lastly, this chicken salad pairs well with many wines. My favorite pairings are fruit forward Bordeaux style red wines, buttery California Chardonnays, and crisp Rosé wines.
Nutrition
Calories: 428kcal | Carbohydrates: 29g | Protein: 12g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 879mg | Potassium: 504mg | Fiber: 2g | Sugar: 8g | Vitamin A: 825IU | Vitamin C: 8.3mg | Calcium: 38mg | Iron: 2.2mg
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