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
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
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON
Steps:
- Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
- Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.
WILD RICE, CHICKEN AND TARRAGON SALAD
Make and share this Wild Rice, Chicken and Tarragon Salad recipe from Food.com.
Provided by onionjs
Categories Rice
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
- Transfer to bowl, cover and chill.
- Combine chicken, celery, apple, onion and tarragon with wild rice.
- Make vinegarette out of oil, vinegar, dijon, salt and pepper.
- Toss greens and rice mixture in dressing seperately.
- Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
- Garnish with tomato rose.
Nutrition Facts : Calories 721.7, Fat 34.2, SaturatedFat 5, Cholesterol 116.1, Sodium 679.5, Carbohydrate 52.2, Fiber 6.5, Sugar 10.9, Protein 53.4
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
- Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
- Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
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
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.
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
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
SMOKED CHICKEN AND WILD RICE SALAD
Provided by Moira Hodgson
Categories weekday, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
- Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
- When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 20 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 791 milligrams, Sugar 12 grams, TransFat 0 grams
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- In small bowl, blend mayonnaise, milk, lemon juice and tarragon; set aside. In large bowl, combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate, covered, 2-3 hours. Just before serving, fold in grapes and cashews. Garnish with clusters of grapes.
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