Wild Rice Chicken Salad Recipe

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Wild rice chicken salad mixes nutty wild rice, delicate chicken, crunchy celery and almonds, sweet grapes, and a creamy, lemony dressing in a tasty and healthful dish. It’s simple to prepare and ideal for lunch or a light meal. For a portable supper, wrap it in a tortilla or lettuce. Here’s how you do it:




3 cups cooked wild rice.

3 cups cooked chicken breast, cubed.

1/2 cup mayonnaise.

1/4 cup plain Greek yoghurt.

Lemon juice, 2 tbsp.

1 teaspoon lemon zest.

1/4 teaspoon salt.

1/4 teaspoon black pepper.

1/4 cup sliced green onions.

1/4 cup chopped water chestnuts.

1 cup halved red grapes.

1/4 cup slivered almonds, toasted.


In a large mixing bowl, add mayonnaise, yoghurt, lemon juice, lemon zest, salt, and pepper.

Toss in the wild rice, chicken, green onions, and water chestnuts to coat. Refrigerate for 2 to 4 hours or overnight.

Add the grapes and almonds just before serving and gently mix to incorporate.



The wild rice chicken salad can be refrigerated in an airtight container for up to 4 days.

Simply whisk in a little milk to reheat on the stovetop.

Reheat in the oven at 350°F for 18 to 22 minutes (depending on the amount remaining).

You may also freeze the salad for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before serving.


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