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!

Kimber
prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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

331.28 calories; 17.45 g protein; 19.23 g carbohydrates; 3.18 g dietary-fiber; 2.81 g sugars; 21.08 g fat; 3.79 g saturated-fat; 41.85 mg cholesterol; 4980.98 IU vitamin-a-iu; 11.1 mg niacin-equivalents; 0.49 mg vitamin-b6; 21.02 mg vitamin-c; 134.56 mcg folate; 39.74 mg calcium; 1.79 mg iron; 50.12 mg magnesium; 442.47 mg potassium; 70.21 mg sodium; 0.16 mg thiamin; 189.76 calories-from-fat; 22 percent-of-calories-from-carbs; 56 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat


Reviews (10)

Read All Reviews

Most helpful positive review

Anonymous
07/14/2003
Great recipe. Everyone in my family loved it.
(25)

Most helpful critical review

SWEET BABOO
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.
(27)
13 Ratings
  • 5 Rating Star 6
  • 4 Rating Star 5
  • 3 Rating Star 2
SWEET BABOO
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.
(27)
Anonymous
07/14/2003
Great recipe. Everyone in my family loved it.
(25)
Annis
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.
(23)
Anonymous
09/20/2003
ohhhhh! this is the best! my whole family loved it and it was perfect on a hot summer day!
(21)
Anonymous
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!
(19)
Anna Clark
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!
(16)
Dawn
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!
(3)
BrewCrew
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.
(1)
Marianne
11/02/2013
I thought this was a very nice lunch and I will make this again. I used Trader Joe's Just Chicken so I could use as much as I wanted to add. I am thinking that the walnut olive oil would have been nice but since I didn't have that I used a combo of lemon olive oil and avocado oil. It was the first time in a very long time I'd used water chestnuts and I'm glad I did because they were very good in this. I would like a little something with citrus added to this and it would be perfect. Maybe Trader's Orange Muscat vinegar would work. I'll be trying this one again! Thanks Kimber!
(1)