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Chicken Wild Rice Salad

“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.” —Robin Thompson, Roseville, California
  • Total Time
    Prep: 1-1/4 hours + chilling
  • Makes
    4 servings


  • 3 cups water
  • 1 cup uncooked wild rice
  • 2 chicken bouillon cubes
  • 4-1/2 teaspoons butter
  • 1 cup cut fresh green beans
  • 1 cup cubed cooked chicken breast
  • 1 medium tomato, chopped
  • 1 bunch green onions, sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper


  • In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely.
  • Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
  • Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled.
Nutrition Facts
1-1/2 cups: 330 calories, 10g fat (4g saturated fat), 39mg cholesterol, 618mg sodium, 43g carbohydrate (3g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.

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Average Rating:
  • tomandlori1991
    Nov 2, 2009

    (Gluten free substition for water and bouillion cubes = Pacific natural foods brand organic free range chicken broth low sodium)

  • tomandlori1991
    Nov 1, 2009

    Glutten free. (I used Canola Margarine which is lactose free) The rice vinegar, sesame oil and spices really give this dish an excellent flavor.