Chicken and Wild Rice Salad is a hearty and flavorful dish that strikes the perfect balance between satisfying and wholesome. Tender chicken, nutty wild rice, and a medley of crisp vegetables are tossed in a light, tangy dressing that ties all the flavors together. This salad is ideal for meal prep, a light lunch, or a side dish for gatherings. Packed with protein, fiber, and vibrant textures, it’s as nutritious as it is delicious.
Ingredients
For the Salad:
- 1 cup wild rice, cooked and cooled
- 2 cups cooked chicken, shredded or diced (rotisserie works well)
- 1 cup chopped celery
- 1/2 cup dried cranberries or cherries
- 1/3 cup toasted slivered almonds or chopped pecans
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Cook the Wild Rice: Rinse the wild rice under cold water. Cook according to package instructions, then let it cool completely before using.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked wild rice, chicken, celery, dried cranberries, almonds, green onions, and parsley. Toss gently to mix.
- Add the Dressing: Pour the dressing over the salad and toss until all the ingredients are evenly coated. Taste and adjust the seasoning with additional salt or pepper if needed.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
This Chicken and Wild Rice Salad is versatile and satisfying, perfect for a quick meal or as a refreshing addition to your potluck spread. It’s a deliciously balanced dish that’s sure to please!
