Wild Rice Chicken Salad is a delightful medley of flavors and textures that not only satisfies the palate but also brings a touch of elegance to any table. With its nutty wild rice base, tender chicken, and crisp vegetables, this salad is perfect for a light lunch, a side dish at a family gathering, or a refreshing option for picnics. The addition of lemon tarragon dressing adds a zesty finish that elevates the entire dish, making it a go-to recipe for all seasons.
Why You’ll Love This Recipe
This Wild Rice Chicken Salad is a harmonious blend of healthy ingredients that come together in a symphony of taste. The wild rice is not only packed with nutrients but also offers a chewy texture that complements the tender chicken perfectly. The fresh arugula adds a peppery note, while the crunchy celery and almonds bring delightful contrasts. Plus, the lemon tarragon dressing ties everything together with a burst of flavor that awakens the senses. Whether you’re feeding a crowd or enjoying a solo meal, this salad is sure to impress.
Ingredient List
- 3/4 cup uncooked wild rice
- 1/4 tsp salt
- 2 cups cooked chicken, shredded or chopped
- 4 cups arugula
- 1/2 cup celery, chopped
- 1/3 cup green onions, chopped
- 1/3 cup sliced almonds
- 1/2 recipe lemon tarragon dressing
Gear Checklist
- Medium saucepan: For cooking the wild rice.
- Mixing bowl: To combine all the salad ingredients.
- Sharp knife: For chopping vegetables and shredding chicken.
- Measuring cups and spoons: For accurate ingredient measurement.
- Serving platter: To beautifully present your salad.
Wild Rice Chicken Salad in Steps
Step 1: Cook the Wild Rice
Start by rinsing the wild rice under cold water. In a medium saucepan, combine the rinsed wild rice with 2 cups of water and the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and has absorbed the water. Once cooked, remove from heat and let it sit for 10 minutes before fluffing with a fork.
Step 2: Prepare the Chicken
While the wild rice is cooking, shred or chop your cooked chicken into bite-sized pieces. You can use leftover roasted chicken, store-bought rotisserie chicken, or even poach chicken breasts for this salad.
Step 3: Chop the Vegetables
Wash and chop the arugula, celery, and green onions. Make sure to slice the celery thinly for a nice crunch and the green onions for a mild onion flavor.
Step 4: Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them!
Step 5: Combine Ingredients
In a large mixing bowl, combine the cooked wild rice, shredded chicken, arugula, chopped celery, green onions, and toasted almonds. Toss gently to combine all the ingredients.
Step 6: Add the Dressing
Pour the lemon tarragon dressing over the salad and toss until everything is evenly coated. Adjust the seasoning with salt and pepper to taste.
Step 7: Serve and Enjoy
Transfer the Wild Rice Chicken Salad to a serving platter or individual bowls. Serve immediately or refrigerate for a short while to allow the flavors to meld. Enjoy this refreshing dish as a main course or a side!
Holiday & Seasonal Touches
- For a festive touch, add dried cranberries or pomegranate seeds during the holiday season.
- In spring, incorporate fresh peas or asparagus for a seasonal twist.
- Top with feta cheese or goat cheese for a creamy element.
- Serve with a side of crusty bread or on a bed of mixed greens for an elegant presentation.
Easy-to-Miss Gotchas
- Ensure the wild rice is thoroughly cooked and tender. If not, it can be chewy and unpleasant.
- Don’t skip the toasting of the almonds; it enhances their flavor significantly.
- Adjust the amount of dressing based on your personal preference for creaminess.
- Letting the salad sit for a bit after dressing helps the flavors to develop and meld together.
Make Ahead Like a Pro
This Wild Rice Chicken Salad is perfect for meal prep! You can cook the wild rice and shred the chicken a day in advance. Store them separately in the refrigerator. When you are ready to serve, simply toss them together with the fresh vegetables and dressing. It can also be made a few hours ahead of time, allowing the flavors to blend beautifully. Just a quick stir before serving, and you’re all set!
FAQ
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice for wild rice, but be aware that the cooking time will differ. Brown rice typically takes longer to cook, so adjust your cooking time accordingly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad may become a bit soggy due to the dressing, so consider storing the dressing separately if possible.
Is this salad gluten-free?
Yes, wild rice is naturally gluten-free, making this salad a wonderful option for those with gluten sensitivities.
Can I add other vegetables to this salad?
Absolutely! Feel free to get creative with your vegetables. Bell peppers, cucumbers, or even shredded carrots would make great additions to this Wild Rice Chicken Salad.
Keep Cooking
See You at the Table
Wild Rice Chicken Salad is not just a dish; it’s an experience that brings people together. Whether you’re enjoying it at a summer picnic, a cozy winter gathering, or a simple lunch at home, it’s bound to be a hit. This recipe is versatile, easy to customize, and above all, delicious. So gather your ingredients, follow the steps, and relish the wonderful flavors of this Wild Rice Chicken Salad. Enjoy every bite, and happy cooking!
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Wild Rice Chicken Salad
Ingredients
- 3/4 cup uncooked wild rice
- 1/4 tsp salt
- 2 cups cooked chicken, shredded or chopped
- 4 cups arugula
- 1/2 cup celery, chopped
- 1/3 cup green onions, chopped
- 1/3 cup sliced almonds
- 1/2 recipe lemon tarragon dressing
Instructions
- Start by rinsing the wild rice under cold water. In a medium saucepan, combine the rinsed wild rice with 2 cups of water and the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and has absorbed the water. Once cooked, remove from heat and let it sit for 10 minutes before fluffing with a fork.
- While the wild rice is cooking, shred or chop your cooked chicken into bite-sized pieces. You can use leftover roasted chicken, store-bought rotisserie chicken, or even poach chicken breasts for this salad.
- Wash and chop the arugula, celery, and green onions. Make sure to slice the celery thinly for a nice crunch and the green onions for a mild onion flavor.
- In a dry skillet over medium heat, toast the sliced almonds for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them!
- In a large mixing bowl, combine the cooked wild rice, shredded chicken, arugula, chopped celery, green onions, and toasted almonds. Toss gently to combine all the ingredients.
- Pour the lemon tarragon dressing over the salad and toss until everything is evenly coated. Adjust the seasoning with salt and pepper to taste.
- Transfer the Wild Rice Chicken Salad to a serving platter or individual bowls. Serve immediately or refrigerate for a short while to allow the flavors to meld. Enjoy this refreshing dish as a main course or a side!
Equipment
- Medium Saucepan
- Mixing Bowl
- Sharp Knife
- Measuring cups and spoons
- Serving Platter
Notes
- This salad is great for meal prep; cook the rice and chicken in advance!
- Add dried cranberries or pomegranate seeds for a festive touch.
- Let the salad sit after dressing to meld the flavors together.
