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Classic Minnesota Wild Rice Salad

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Scott N

Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor. And like a lot of dishes, it is best served after sitting overnight to ensure all the flavors get a chance to know each other!!

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
  2. Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.
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