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Classic Minnesota Wild Rice Salad

Scott N

"Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor. And like a lot of dishes, it is best served after sitting overnight to ensure all the flavors get a chance to know each other!!"
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Ingredients

2 h 45 m servings 521 cals
Original recipe yields 10 servings

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Directions

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  1. Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
  2. Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 521 calories; 43.6 g fat; 23.5 g carbohydrates; 11.8 g protein; 40 mg cholesterol; 913 mg sodium. Full nutrition

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Reviews

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I love wild rice salads, and this was a very tasty one. I left out water chestnuts (not my favorite food item), but otherwise I kept to the recipe. I used this to extend some leftovers, and I ...

This was a good salad. I made it exactly as written for a family gathering, and people enjoyed it. I also doubled the recipe and took it to a church function - no leftovers! I'm going to make ...