ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD
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
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
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
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 CHICKEN OR TURKEY SALAD WITH TARRAGON
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.
TURKEY WILD RICE SALAD
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
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 SALAD
I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.
Provided by ihvhope
Categories Summer
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
- Drain rice and chill.
- Combine the chilled rice with the vegetables, fruit, and nuts.
- Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
- Starting with 1/3 cup of the dressing add to the rice mixture and blend.
- Taste and adjust with more or less to suit your personal tastes.
Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5
TURKEY, WILD RICE AND CRANBERRY SALAD
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
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.
CURRIED SMOKED CHICKEN AND WILD RICE SALAD
Steps:
- Make the dressing:
- In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
- Make the wild rice mixture:
- In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
- Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)
WILD RICE AND SMOKED TURKEY SALAD
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
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
CHICKEN & WILD RICE SALAD
Make and share this Chicken & Wild Rice Salad recipe from Food.com.
Provided by Nancy Sneed
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 225.8, Fat 17.6, SaturatedFat 5.7, Cholesterol 52.5, Sodium 134.8, Carbohydrate 4.5, Fiber 0.5, Sugar 1.4, Protein 12.8
WILD RICE SALAD-COLD
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.
Provided by bu2full
Categories Long Grain Rice
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.
- Drain and cool.
- 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.
- Cut sliced water chestnuts into small pieces.
- Drain mandarin oranges.
- 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.
- Most of this recipe is to taste. How much you like of something.
- Refrigerate until cold or overnight.
- 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.
Nutrition Facts : Calories 627.2, Fat 30.4, SaturatedFat 5.2, Cholesterol 53.3, Sodium 571.9, Carbohydrate 66.7, Fiber 5.7, Sugar 16.4, Protein 27.1
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