Warm Wild Rice and Chicken Salad

    1 hour

    A warm chicken salad with wild rice and a mustard vinaigrette. It's a pretty simple chicken salad but it doesn't get more satisfying.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • Dressing
    • 1/4 cup white wine vinegar
    • 2 teaspoons sugar
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon salt
    • 1 clove garlic, finely diced
    • 2 tablespoons olive oil
    • Salad
    • 2 cups chicken stock
    • 1 1/2 cups wild rice
    • 1 tablespoon butter
    • 400g boneless, skinless chicken breast
    • salt and pepper, to taste
    • 1 cup celery, sliced
    • 1/2 cup carrot, grated
    • 1/4 cup toasted almonds
    • 1 onion shallot, finely diced

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. To make the dressing, combine the vinegar, sugar, mustard, salt and pepper in a bowl. Gradually whisk in the olive oil. Set aside.
    2. In a saucepan, combine the stock, wild rice and butter. Bring to a boil, reduce heat to a simmer and simmer 45 minutes or until stock is absorbed. Let cool to warm.
    3. Heat up a frypan with a little olive oil. Sprinkle the chicken breasts with salt and pepper and saute 8 minutes a side or till done. Let cool slightly and cut into small cubes.
    4. Combine rice, chicken, celery, carrot, almonds and onion in a salad bowl. Add dressing and toss. Serve just warm.

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