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    You are in: Home / Recipes / Wild Rice Salad-Cold Recipe
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    Wild Rice Salad-Cold

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Chef #557591's Note:

    Every time I make this salad people say "I was afraid to try it because of the look but it is so good" and then beg me for the recipe. I now just bring the recipe with me to hand out. It makes a lot and is great for bringing to parties.

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    Units: US | Metric


    1. 1
      Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.
    2. 2
      Drain and cool.
    3. 3
      Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done.
    4. 4
      Cut sliced water chestnuts into small pieces.
    5. 5
      Drain mandarin oranges.
    6. 6
      Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice.
    7. 7
      Most of this recipe is to taste. How much you like of something.
    8. 8
      Refrigerate until cold or overnight.
    9. 9
      Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

    Browse Our Top Long-Grain Rice Recipes

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    Nutritional Facts for Wild Rice Salad-Cold

    Serving Size: 1 (260 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 627.2
    Calories from Fat 273
    Total Fat 30.3 g
    Saturated Fat 5.2 g
    Cholesterol 53.2 mg
    Sodium 571.9 mg
    Total Carbohydrate 66.6 g
    Dietary Fiber 5.7 g
    Sugars 16.4 g
    Protein 27.1 g

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