Best Turkey And Wild Rice Salad Recipes

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WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON



Wild Rice and Chicken or Turkey Salad with Tarragon image

Categories     Salad     Herb     Poultry     Rice     turkey     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 11

1 14 1/2-ounce can chicken broth
1/2 cup wild rice (about 3 ounces)
2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Pinch of sugar

Steps:

  • Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
  • Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD



Asian-Style Wild Rice and Chicken or Turkey Salad image

Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled

Provided by Kittencalrecipezazz

Categories     Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup vegetable oil
3 tablespoons toasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon ginger powder
1 teaspoon fresh minced garlic (optional)
1 1/2 cups cooked wild rice
2 cups chopped cooked chicken (or use turkey)
1/4 cup sliced water chestnuts (or to taste)
1 small onion, chopped
2 celery ribs, finely chopped
1 1/2 cups fresh snow peas (lightly steamed, or use frozen thawed)
salt and black pepper
1 cup crispy chow mein noodles (optional or to taste)
green onion, chopped

Steps:

  • For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
  • For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
  • Pour the dressing over; toss to combine well and chill for about 2 hours.
  • Just before serving, toss again and season with salt and black pepper.
  • Sprinkle with crispy noodles and green onions.
  • Delicious!

Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4

TURKEY AND WILD RICE SALAD



Turkey and Wild Rice Salad image

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 16

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

  • In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
  • While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams

WILD RICE AND SMOKED TURKEY SALAD



Wild rice and smoked turkey salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

3 1/2 to 4 cups cooked wild rice (see recipe)
1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
1 tablespoon lemon juice
10 to 12 bottled sun-dried tomatoes in oil, optional
3/4 cup finely diced onion
1/4 cup red-wine vinegar
1/2 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley

Steps:

  • Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
  • Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY, WILD RICE AND CRANBERRY SALAD



Turkey, Wild Rice and Cranberry Salad image

This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups water
1 tablespoon water (in addition to the above)
1 cup wild rice
1/2 teaspoon salt
1 cup cranberries
1 tablespoon sugar
1/2 cup diced carrot
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
salt and pepper
3/4 lb cooked turkey, , shredded (, about 2 cups)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/4 cup raisins
green leaf lettuce

Steps:

  • Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
  • Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
  • Cool rice completely.
  • Set aside.
  • Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
  • Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
  • Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
  • Transfer to plate and refrigerate until chilled.
  • Steam carrots until crisp-tender, about 4 minutes.
  • Rinse carrot with cold water to cool.
  • Whisk olive oil, lemon juice and garlic to blend in small bowl.
  • Season dressing with salt and pepper.
  • Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
  • Pour dressing over.
  • Add cranberries and toss thoroughly.
  • (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
  • Divide salad among plates and serve.

HAM, TURKEY AND WILD RICE SALAD



Ham, Turkey and Wild Rice Salad image

As a nutritionist, I'm always trying to get my family to enjoy-or at least eat!-foods that are good for them. They love the combination of flavors in this salad.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

5 cups cooked wild rice
1/2 cup Western salad dressing
1 cup cubed fully cooked ham
1 cup cubed cooked turkey
1 cup thinly sliced celery
1 cup frozen peas, thawed
2/3 cup thinly sliced radishes
1/2 cup finely chopped onion
1 cup mayonnaise
2 teaspoon prepared mustard
1/4 to 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine rice and dressing; cover and chill overnight. Add ham, turkey, celery, peas, radishes and onion. Combine mayonnaise, mustard, curry, salt and pepper; mix well. Stir into salad. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 360 calories, Fat 24g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 573mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

WILD RICE AND SMOKED TURKEY SALAD



Wild Rice and Smoked Turkey Salad image

Haven't tried this yet. Got it from a Hannaford magazine, and the cashier told me that it was delicious. Just takes awhile.

Provided by Abbs lt3

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 2/3 cups water
1 teaspoon salt
2/3 cup wild rice, rinsed well
1 cup red seedless grapes, sliced in 1/2
1/3 cup brown jasmine rice, rinsed well
8 ounces smoked turkey, shredded
2 tablespoons red wine vinegar
1/2 cup Italian parsley, finely chopped
1/4 cup olive oil
2 avocados, pitted and diced
1/2 cup sliced almonds, lightly toasted

Steps:

  • Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
  • Add grapes, smoked turkey, and parsley. Stir well.
  • Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.

Nutrition Facts : Calories 585.9, Fat 35.9, SaturatedFat 4.9, Cholesterol 23.8, Sodium 1121, Carbohydrate 52.5, Fiber 10.8, Sugar 8.8, Protein 19.9

SMOKED TURKEY AND WILD RICE SALAD



Smoked Turkey and Wild Rice Salad image

Make and share this Smoked Turkey and Wild Rice Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 3/4 cups water
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup brown rice
1/3 cup wild rice, rinsed and drained
8 ounces smoked turkey breast, cut into bite-size pieces
1/2 cup thinly sliced celery
1/4 cup sliced green onion
1/4 cup pitted dates, snipped
2 medium pears or 2 medium apples, cored and chopped
1/3 cup frozen apple juice concentrate, thawed
2 tablespoons cider vinegar
2 teaspoons snipped fresh tarragon (or 1/2 teaspoon dried tarragon, crushed)
lettuce leaf

Steps:

  • In a saucepan, bring the water, salt, and pepper to a boil.
  • Stir in brown rice and wild rice; return to boiling.
  • Lower heat and simmer, covered, for about 45 minutes or until rices are tender and liquid is absorbed.
  • Let stand, covered for 5 minutes.
  • Add in smoked turkey, celery, green onions, and dates; cover and refrigerate for 2-6 hours.
  • Before serving, stir in pears or apples into rice mixture; season to taste with salt/pepper.
  • To make dressing: mix together the apple juice concentrate, vinegar, and tarragon.
  • Drizzle dressing over rice mixture; toss to coat.
  • Serve on lettuce lined plates or bowls.

Nutrition Facts : Calories 312.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 26.9, Sodium 745.9, Carbohydrate 60.7, Fiber 5.5, Sugar 25.2, Protein 16.6

WILD RICE AND TURKEY SALAD



WILD RICE AND TURKEY SALAD image

Categories     turkey

Number Of Ingredients 15

Ingredients
1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery,chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish

Steps:

  • Directions Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients in a bowl and toss. Cover and chill until ready to serve. Sprinkle on the pecans just before serving.

TURKEY AND WILD RICE SALAD



TURKEY AND WILD RICE SALAD image

Categories     Salad     turkey

Yield 15 people

Number Of Ingredients 16

1/2 Cup Wild Rice
3 Cups Uncle Ben's Brown Rice
1 Turkey Breast
1/2 c. whole cranberry sauce
6 Tbs. Turkey Stock
4 1/2 Tbs. Balsamic Vinegar
3/4 Tsp black pepper
1 Tbs. Dijon mustard
4 1/2 Tbs. EV Olive Oil
1/2 c. Garlic Expressions Salad Dressing
1 1/2 c. chopped celery
3/4 c. chopped fresh chives
1 c. dried cranberries
3/4 c. chopped flat leaf parsley
1 c. sliced white seedless grapes
1 c. toasted walnuts

Steps:

  • Cook wild and brown rice accoring to directions, drain and cool. Cook turkey breast, cool and chop. Combine cranberry sauce, turkey stock, vinegar, pepper, mustard, olive oil and Garlic Expressions Salad Dressing. Toss with rice and add chopped Turkey, parsley, chives, celery, cranberries, grapes and toasted walnuts.

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