Chicken And Wild Rice Salad With Golden Raisins Recipes

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WILD RICE CHICKEN SALAD

"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 12



Wild Rice Chicken Salad image

Steps:

  • In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

WILD RICE CHICKEN SALAD

I've had a similar salad at a favorite restaurant on an Indian reservation in northern Wisconsin before they changed chefs. I wanted to make this a main-dish salad, so added the chicken. It also works with left-over Thanksgiving turkey. You can use a mix of golden raisins and dried cranberries if desired. You may substitute a...

Provided by Carolyn Haas

Categories     Salads

Time 10m

Number Of Ingredients 9



Wild Rice Chicken Salad image

Steps:

  • 1. Mix all ingredients together. Adjust seasonings. Chill before serving.

1 1/2 c cooked wild rice
1 c cooked, diced chicken
1/2 c celery, minced
3 green onions, sliced (or 1/4 cup minced mild onion)
1/2 c golden raisins (or dried cranberries)
1/4 c blue cheese crumbles
1/4 c pecans, chopped
1/4 c balsamic vinegarette dressing
salt and pepper to taste

CHICKEN AND WILD RICE SALAD

Categories     Salad     Chicken     Fruit     Quick & Easy     Lunch     Buffet     Apple     Celery     Fall     Potluck     Wild Rice     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11



Chicken and Wild Rice Salad image

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
  • Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
  • Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

4 cups water
1 cup wild rice
1 1/2 teaspoons salt, or to taste
1/2 cup plus 2 tablespoons olive oil
1/4 cup Sherry vinegar
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
2 celery ribs, cut into 1/4-inch-thick slices (2 cups)
1 medium red onion, finely chopped (1 cup)
2 Granny Smith apples, cut into 1/2-inch cubes

WILD RICE SALAD WITH RAISINS

A rice salad that is an absolute must with left over turkey at Christmas.. this started out as a delia recipe but got edited along the way. In answer to Kumquat's review, you have to ground or mince the garlic up if you can't pound it up in a pestle and mortar.

Provided by Tulip-Fairy

Categories     Salad Dressings

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15



Wild Rice Salad With Raisins image

Steps:

  • Preheat oven to gas 4 / 350°F / 180°C.
  • Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
  • Make the dressing: Pound the garlic with the salt into a creamy paste.
  • Next work in the mustard powder.
  • Whisk in the vinegar and olive oil.
  • Season with plenty of black pepper.
  • Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
  • Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
  • Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.

Nutrition Facts : Calories 133, Fat 11.2, SaturatedFat 1.4, Sodium 197.2, Carbohydrate 8.6, Fiber 1.5, Sugar 5.7, Protein 1.4

12 fluid ounces long grain and wild rice blend (supermarket brand)
2 ounces raisins
1 tablespoon peanut oil
2 ounces walnuts
3 medium ripe tomatoes, chopped into small pieces
3 inches piece cucumbers, diced
1 small red pepper, diced
1 red skinned dessert apple, chopped
3 spring onions, finely chopped (even the green bit!)
1 garlic clove
1 teaspoon mustard powder
3 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon sea salt
black pepper

WILD RICE CHICKEN SALAD

If you like chicken salad, you'll love this one! It is good plain with crackers or served in a pita or a croissant. It is wonderful for women's luncheons. Everyone loves it.

Provided by Chef Doozer

Categories     Lunch/Snacks

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Wild Rice Chicken Salad image

Steps:

  • Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
  • Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
  • I also think it tastes better with canned chicken.

1 cup uncooked wild rice
2 cups diced cooked chicken (or 1 large can of chicken, drained)
1 cup red grapes, halved
1 cup sliced water chestnuts
1/2 cup mayonnaise
1/4 cup chopped red onion
1/2 teaspoon lemon juice
1 cup cashews or 1 cup almonds
1/2 cup craisins (optional)
salt and pepper, to taste

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

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 13



Chicken Wild Rice Salad image

Steps:

  • 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 : Calories 330 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

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

CURRIED SMOKED CHICKEN AND WILD RICE SALAD

Categories     Salad     Chicken     Leafy Green     Rice     Mango     Curry     Summer     Gourmet

Yield Serves 12

Number Of Ingredients 20



Curried Smoked Chicken and Wild Rice Salad image

Steps:

  • Make the dressing:
  • In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
  • Make the wild rice mixture:
  • In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
  • Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

For the dressing
2 garlic cloves, chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoons curry powder
3 tablespoons bottled mango chutney
2/3 cup olive oil
3/4 cup sour cream
3 tablespoons water
1/2 cup finely chopped fresh coriander
For the wild rice mixture
2 1/2 cups wild rice, rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch of scallions including the green part, chopped (about 3/4 cup)
1 cup golden raisins
6 whole smoked boneless chicken breast
3 cups mâche (lamb's-lettuce), washed well and spun dry

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