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Wild Rice Chicken Salad

This Wild Rice Chicken Salad is a delightful medley of flavors! Packed with healthy ingredients and a zesty lemon tarragon dressing, it's perfect for any occasion.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Keyword: Easy, Healthy, Meal Prep
Servings: 4 servings

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.