Classic Minnesota Wild Rice Salad
"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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Ingredients2 h 45 m servings 521
Original recipe yields 10 servings
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 521 calories; 43.6 23.5 11.8 40 913 Full nutrition
ReviewsRead all reviews 2
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 ...