Y’all. This recipe. For the reals. This has become my go-to recipe when I need to take a meal to a friend. Whether it’s a new baby, the loss of a family member, or just a friend that needs a little extra love by means of food, this Wild Rice Chicken Salad is the ULTIMATE crowd pleaser. Plus, it’s so easy!
Perfect for a spring or summer night, the flavors are fresh and light but filling enough to stand alone. I love to add a fresh salad and some delicious crusty bread to serve alongside it.
I promise this will make it into your regular meal rotation!
Wild Rice Chicken Salad
The perfect recipe for a summer night!
Ingredients
- 1 6 oz package Uncle Ben’s Quick Cooking Wild Rice
- 2 cups chopped baked chicken
- 1 Granny Smith apple diced
- 1 carrot grated
- 1/2 cup dried cranberries
- 3 green onions chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons olive oil
- 1/3 cup white balsamic vinegar
- 2- 3 ounces sliced almonds toasted
Instructions
-
Cook rice according to package directions and allow to cool.
-
Stir together first ten ingredients.
-
Cover and chill for 6-8 hours.
-
Sprinkle with almonds just before serving.
Recipe Notes
*For baked chicken, just cook boneless, skinless chicken breasts rubbed with olive oil and sprinkled with salt, pepper, garlic powered, and onion powder. Cook for 25-28 minutes at 350 degrees.
