Best Wild Rice And Chicken Or Turkey Salad With Tarragon Recipes

TURKEY WILD RICE SALAD

Turkey Wild Rice Salad image

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

Provided by scarlstr

Categories Turkey Breasts

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked wild rice
3 cups cubed cooked turkey or 3 cups chicken
1/3 cup chopped green onion
1 (8 ounce) can sliced water chestnuts
1 cup seedless grapes, -sliced into halfs
1/2-1 cup salted cashews
2/3 cup Miracle Whip
1/3 cup milk
2 tablespoons lemon juice
1/3 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook wild rice until it is fluffy and drain.
Cook turkey or chicken and cube (boil until cooked).
Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
Combine dressing and wild rice mixture and refrigerate until ready to use.
Just before serving, sprinkle with salted cashews.

Nutrition Facts : Calories 316.7, Fat 9.6, SaturatedFat 2.6, Cholesterol 55.1, Sodium 329.5, Carbohydrate 32.2, Fiber 3.2, Sugar 6.5, Protein 26.7

WILD RICE, CHICKEN AND TARRAGON SALAD

Wild Rice, Chicken and Tarragon Salad image

Make and share this Wild Rice, Chicken and Tarragon Salad recipe from Food.com.

Provided by onionjs

Categories Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken stock
1/2 cup wild rice
12 ounces boneless skinless chicken breasts, cooked and cut in large dice
1 stalk celery
1/2 tart apple, sliced
1 green onion, thinly sliced
1/4 cup almonds, sliced and toasted
2 tablespoons tarragon, chopped
4 cups packed baby greens
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
salt and pepper

Steps:

Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
Transfer to bowl, cover and chill.
Combine chicken, celery, apple, onion and tarragon with wild rice.
Make vinegarette out of oil, vinegar, dijon, salt and pepper.
Toss greens and rice mixture in dressing seperately.
Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
Garnish with tomato rose.

Nutrition Facts : Calories 721.7, Fat 34.2, SaturatedFat 5, Cholesterol 116.1, Sodium 679.5, Carbohydrate 52.2, Fiber 6.5, Sugar 10.9, Protein 53.4

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.