Worth the time it takes to make this!!! The nutty flavor and crunchy texture of the wild rice are so wonderful in this salad they always ask for more!

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.

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  • In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.

  • In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.

  • For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.

Nutrition Facts

331 calories; protein 17.5g 35% DV; carbohydrates 19.2g 6% DV; fat 21.1g 32% DV; cholesterol 41.9mg 14% DV; sodium 70.2mg 3% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2003
Great recipe. Everyone in my family loved it. Read More
(25)

Most helpful critical review

Rating: 3 stars
10/24/2003
Maybe you need to have walnut oil--I just used canola. I though the recipe lacked pizazz and won't make it again. Read More
(27)
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/24/2003
Maybe you need to have walnut oil--I just used canola. I though the recipe lacked pizazz and won't make it again. Read More
(27)
Rating: 5 stars
07/14/2003
Great recipe. Everyone in my family loved it. Read More
(25)
Rating: 4 stars
03/30/2005
This was very easy to make with pre-cooked chicken and is a nice change from standard chicken salad. I took it to a pot luck and was asked for the recipe by the hostess as well as several of the guests. The water chestnuts added a nice crunch; don't leave them out. I tried it once without them and it was a little mushy. Be careful of the salt if using roasted chicken from a deli or market. Read More
(23)
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Rating: 5 stars
09/20/2003
ohhhhh! this is the best! my whole family loved it and it was perfect on a hot summer day! Read More
(21)
Rating: 5 stars
10/22/2003
I had cooked wild rice leftover that I wanted to use up so I tried this recipe. I was afraid that my very picky husband wouldn't like it but we both loved it! However we did think it could use more chicken. It's delicious though and definitely going on my list of favourites! Read More
(19)
Rating: 3 stars
02/25/2007
I was so excited to try this since the ingredients look marvelous and I'm always looking for wheat & dairy-free recipes. I found it bland until I got up in the middle of dinner and added chopped orange segments to it. Next time I will try it with some orange juice mixed into the vinegar/oil. We also ate it over chopped romaine for a full salad effect. I will definitly make this recipe again, but with changes to add flavor. Perfect for left over rotisserie chicken. Thanks for the inspiration! Read More
(17)
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Rating: 5 stars
06/15/2009
Excellent for a summer salad. I used canned cooked wild rice which helped cut the prep. time down. I also used a homemade vinegarette. We will definitely make this one again. Thanks for sharing! Read More
(3)
Rating: 5 stars
02/27/2018
I used olive oil instead of walnut oil and butter. I wish I would have doubled the water chestnuts, they were so good. My 8 yr old didn't like them though. I ate mine on top of spinach but my husband and daughter didn't. It was good on spinach but it would have been delicious without. I like adding healthy veggies when I can though. I used pre-cooked chicken. This was good both warm and room temperature. Read More
(1)
Rating: 4 stars
02/17/2015
I used heirloom red rice in place of the wild rice because that is what I had. If you haven't tried red rice do it! It is Fat Tuesday so I seasoned the chicken with cajun spice. Also I used extra virgin olive oil in place of the walnut oil. Quite yummy and healthy. Read More
(1)
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