Best Hunter Wild Rice And Chicken Salad Recipes

WILD RICE CHICKEN SALAD

Steps:

• Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
• Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
• I also think it tastes better with canned chicken.

CHICKEN AND SNAP PEA WILD RICE SALAD

Steps:

• Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
• Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
• Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

HUNTER WILD RICE AND CHICKEN SALAD

Steps:

• Rinse wild rice well.
• Bring water to boiling in a large saucepan. Add wild rice.
• Return to boiling; reduce heat.
• Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender.
• Drain, if necessary.
• Meanwhile, cook rice pilaf according to the package directions.
• Combine wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
• Stir together salad dressings and black pepper in a small bowl.
• Pour over rice mixture.
• Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
• To serve, arrange green onions around edges of 6-8 chilled salad plates.
• Spoon rice mixture into center.
• Garnish each plate with additional pea pods, if desired.

CHICKEN & WILD RICE SALAD

Steps:

• Prepare rice according to package directions, chill.
• In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
• Stir in cooked rice.
• Refrigerate until ready to serve.
• Stir in cashews and serve on lettuce leaf.
• Garnish with alfalfa sprouts.
• You may use low-fat mayonnaise and sour cream.

CHICKEN AND WILD RICE SALAD

Steps:

• Cook rice according to package directions, omitting butter and using only 1 1/2 - 2 cups water. Cool.
• Saute mushrooms in butter and sherry. (This step is totally optional). Add to rice mixture.
• Add salad dressing to taste. If making the salad in advance, reserve a little salad dressing to add in just before serving.
• Mix remaining ingredients and chill.
• If making more than a couple of hours in advance, do not add the tomatoes or green onions until right before serving.
• The recipe doubles and triples very easily, making it great for entertaining.

WILD RICE CHICKEN SALAD

Steps:

• Rinse wild rice in cold water, drain.
• Put rice and Water in a saucepan and bring to a boil; simmer for 45 minutes and then drain.
• Transfer to a bowl and toss with the lemon juice; cool.
• Add chicken, green onions, bell pepper, peas, and craisins.
• Toss with dressing; add a little at a time depending on how moist you want it.
• Cover and refridgerate.
• Just before serving add the almonds.

CHICKEN AND WILD RICE SALAD

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
• Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
• Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.