Best Wild Rice Salad

Best Wild Rice Salad

9
Kimber 14

"Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!"

Ingredients

55 m {{adjustedServings}} servings 331 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
  2. In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
  3. In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
  4. For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
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Reviews

9
  1. 12 Ratings

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Maybe you need to have walnut oil--I just used canola. I though the recipe lacked pizazz and won't make it again.

Great recipe. Everyone in my family loved it.

This was very easy to make with pre-cooked chicken and is a nice change from standard chicken salad. I took it to a pot luck and was asked for the recipe by the hostess as well as several of th...