Wild Rice Salad
Submitted by NightHawk
Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
100 minThis is the kind of salad that shows up at a potluck and disappears first.
Chewy wild rice gets tossed with tender diced chicken, juicy green grapes, crunchy water chestnuts, and a light mayo dressing that holds everything together without weighing it down.
Serve it chilled on crisp lettuce leaves and scatter cashews on top right before serving so they stay snappy.
It’s a gorgeous make-ahead dish for brunch spreads, summer gatherings, or meal prep lunches that actually taste better the next day.
Chef Tips
- Cool the rice completely before mixing. Warm rice will wilt the grapes and thin out the mayo dressing.
- Add the cashews at the very last minute. They lose their crunch fast once they hit the mayo. Keep them separate until you’re ready to serve.
- Use leftover rotisserie chicken for a shortcut. Shred or dice it, and you’ve cut your active prep time in half.
Ingredients
Directions
Cook rice according to package directions, omitting salt or substituting seasoned salt if desired.
Drain well; cool to room temperature.
Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise.
Toss gently with a fork.
Cover and chill.
Just before serving, add cashews if desired.
Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.
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