“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!” - by Kimber
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 331 cal
- 17%
- Fat
- 21.1 g
- 32%
- Carbs
- 19.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Maybe you need to have walnut oil--I just used canola. I though the recipe lacked pizazz and won't make it again...." See more"
Annis
"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 the gues..." See morets. The water chestnuts added a nice crunch; don't leave them out. I tried it once without them and it was a little mushy. Be careful of the salt if using roasted chicken from a deli or market."
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