Chicken Salad with Wild Rice

Creamy, savory Chicken Salad with Wild Rice is loaded with the crunch of cashews and the sweetness of seedless red grapes.

Prep Time 45

Cook Time 45

Total Time 1 30

Course Main Course

Cuisine American

Servings Servings

Prep Wild Rice. Rinse the wild rice with cold water in a colander or strainer.
1 Cup Wild Rice
Cook Wild Rice. In a small saucepan bring to a boil the chicken broth, water, wild rice. 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.
2 Cups Chicken Broth, 1 Cup Water
Make Dressing. In a small mixing bowl whisk together the mayonnaise, lemon juice, fine sea salt, and freshly ground black pepper.
1 Cup Mayonnaise, 1 Tablespoon Fresh Lemon Juice, ½ Teaspoon Salt, ½ Teaspoon Freshly Ground Black Pepper
Mix Salad Ingredients. In a large mixing bowl add 2 cups of the cooked wild rice, the cubed chicken, chopped celery, and sliced green onions, cashews, and halved red grapes.
1 Whole Chicken Breast, 1 Cup Chopped Celery, ⅓ Cup Thinly Sliced Green Onion, 1 Cup Unsalted Roasted Whole Cashews, 2 Cups Halved Seedless Red Grapes
Combine with Dressing. Add the salad dressing and gently fold to combine.
Chill and Serve. Cover and refrigerate until ready to serve.

My Top Tip

For the best texture, fold in the whole cashews and halved grapes just before serving. This keeps the nuts crunchy and the grapes looking their best.

Storage

Always refrigerate this salad. This chicken salad can be stored for up to 5 days in the refrigerator in an airtight container.

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