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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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

515 calories; protein 11.4g; carbohydrates 23.1g; fat 43.4g; cholesterol 37.7mg; sodium 529.1mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
03/09/2015
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 was a happy camper! My rice by the way was from Wisconsin (sorry Minnesota!) and it was a darker variety than what I'm normally used to. I would definitely make this again! I think apples would be good with this too. Thanks Scott N! Read More
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2015
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 was a happy camper! My rice by the way was from Wisconsin (sorry Minnesota!) and it was a darker variety than what I'm normally used to. I would definitely make this again! I think apples would be good with this too. Thanks Scott N! Read More
(3)
Rating: 5 stars
06/19/2015
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 it again this weekend and will use pecans. I love the crunch that the nuts and water chestnuts add. I also love not having to halve the grapes. Saves time and just as easy to eat! Read More
(1)
Rating: 5 stars
09/12/2020
I found this recipe in the Allrecipes magazine. It's absolutely delicious, with a nice earthy flavor from the wild rice. The magazine version is identical to this one, with the exception that it calls for only one cup on mayonnaise, which is what I used. I think two cups would be a bit much. I used 1/2 tsp of curry powder and might increase that ingredient next time. And maybe throw in a little diced celery. Read More
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Rating: 4 stars
03/05/2020
I left out the water chestnuts and used sliced almonds and celery for crunch. I cheated and used the canned already cooked wild rice. Read More
Rating: 4 stars
09/07/2020
Way too much mayo but the rest is good. I used roasted pepitas instead of nuts. I usually don’t go for chicken salad but this was pretty good. Read More