Chicken & Wild Rice Salad

"Great for a brunch or just a lite dinner."
 
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Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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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

  1. I had one similar at Sweet Tomatoes and loved it. I made the recipe without the nuts and added<br/>some thawed frozen peas and some finely chopped red onion. It was wonderful. My husband loved it. It is great with leftover chicken. Thanks, Carole in Orlando
     
  2. This was a nice way to use grilled chicken breasts I had left over. I used less mayonnaise and sour cream (personal preference) and added more cashews. It was fine as it was, but I added sliced green onions the next day to what was left and liked it even more. Thanks for posting!
     
  3. 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!
     
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RECIPE SUBMITTED BY

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-) We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug". I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else. My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most. I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle. The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all. 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.
 
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