Wild Rice Salad



6 servings

Recipe from

Southern Living


1 (6-ounce) package quick-cooking long-grain and wild rice mix
2 cups chopped cooked chicken
1/2 cup dried cranberries
1 Granny Smith apple, peeled and diced
1 medium carrot, grated
1/3 cup white balsamic vinegar*
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
1 (2.25-ounce) package sliced almonds, toasted


Cook rice according to package directions; cool.

Stir together chicken, next 8 ingredients, and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving.

*Red wine vinegar may be substituted for white balsamic vinegar.

Note: For testing purposes only, we used Uncle Ben's Quick Cooking Long-Grain and Wild Rice Mix.

November 2001
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