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Wild Rice Salad

Yield 6 servings


  • 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

How to Make It

  1. Cook rice according to package directions; cool.

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

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

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