Chicken & Wild Rice Salad
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 170.09 g package long grain and wild rice blend
- 236.59 ml mayonnaise
- 118.29 ml sour cream
- 118.29 ml finely chopped celery
- 340.19 g cooked chicken, drained and flaked
- 118.29 ml salted cashews, coarsely chopped
- lettuce leaf
- alfalfa sprout
directions
- 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.
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Reviews
-
This salad is so rich and creamy! The only thing I added was some minced red pepper for color, and instead of mixing in the cashews I sprinkled them on top for crunch power.. I served it on a red cabbage leaf garnished the top with a sprinkling of alfalfa spouts, and a piece of marinated artichoke. Green and black olives around the side and our lunch was complete. I cannot wait for extra Thanksgiving turkey to make this again! Thanks Nancy for this recipe...it's a keeper!
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
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I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
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I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.