Nutty Wild Rice and Chicken Salad
This salad is extra tasty when chilled overnight. If you do this, you may like more vinaigrette as the rice will absorb the mixture as it sits. I often reserve a small amount to drizzle overtop prior to serving. When I doubled the recipe, I tripled the dressing, reserving a third to serve on the side for those who prefer extra. Serve over lettuce, garnished with an extra bunch of grapes, some extra pecans, and perhaps a blueberry or corn muffin.


  • 1 pound cooked chicken breast, shredded or cut in pieces (may use rotisserie)
  • 1 box long grain & wild rice (like Uncle Ben’s), cooked according to package directions and cooled
  • 1 cup seedless grapes, halved (may use red or green)
  • 1/2 cup chopped, toasted pecans and/or slivered almonds


  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Lettuce leaves for serving, if desired
  • 1/3 cup olive oil


  1. Mix the first 4 ingredients in a large salad bowl.
  2. Combine the dressing ingredients and pour over the chicken mixture.
  3. Refrigerate until ready to serve.
  4. Serve on a bed of lettuce, if desired.


  • Instead of the grapes, you may substitute halved cherry or grape tomatoes and some chopped celery. For other fruity options, chopped Granny Smith apple and dried cranberries are delicious!

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