Wild Rice Salad

3 Reviews
ADD YOUR REVIEW
Yield
6 servings
November 2001
RECIPE BY Southern Living

Ingredients

  • 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

Step 1

Cook rice according to package directions; cool.

Step 2

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

Step 3

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

Step 4

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

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Ratings & Reviews

vernonls's Review

vernonls
July 20, 2013
the only flavor this salad had was the vinegar. I would definitely not make this again and cannot recommend it.

isosa312's Review

malindaz
January 18, 2010
Wow! I did not expect this salad to be as good as it was. Had some left over grilled chicken and was in a hurry to make something for dinner. My family devoured it - not a grain of rice left! We ate it right after I put it together and it was delicious. I followed the recipe other than using white wine vinegar instead of white balsamic vinegar because it's what I had on hand. Will definitely make this again - highly recommend it!

malindaz's Review

isosa312
October 06, 2009
This is probably the best chicken and rice salad I have ever had. Every time I serve it, I always have people (men and women!) who want the receipe. You can serve as a main dish or as a side. It is crunchy, sweet, tart and filling! Highly recommended!