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4.8 from 114 votes

Santa Rosa Chicken and Wild Rice Salad

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Course: Salad
Cuisine: American

Ingredients

Salad:
  • ¾ cup wild rice blend (see note)
  • 2-3 cups cooked diced or shredded chicken rotisserie chicken is a great option (see note)
  • 1 red bell pepper diced
  • 1 cup chopped sugar snap peas chopped, blanched asparagus works great as a sub
  • 1-2 avocados peeled and diced
  • 1 head butter lettuce chopped (optional)
Dressing:
  • ⅓ cup unseasoned rice vinegar
  • ⅓ cup neutral-flavored oil like vegetable, canola, avocado
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • Pinch of black pepper

Instructions

    Cup of Yum
  1. Cook the rice according to package directions. Scoop the cooked rice into a large serving bowl and let cool to room temperature (alternately, the rice can be made ahead of time and stored in the refrigerator until needed).
  2. Add the chicken, bell pepper, peas (or asparagus, if using), and avocado.
  3. For the dressing, combine all the ingredients in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
  4. Pour about 2/3 of the dressing over the salad and toss to combine. Add more dressing to taste or for desired consistency, if needed.
  5. Serve immediately or refrigerate the salad for 1-2 hours (you may want to save a bit of the dressing and toss the salad with it before serving if it has been refrigerated).
  6. Give the salad a good toss before serving.
  7. The chicken and rice salad can be served: a) on its own, b) over a bed of chopped butter lettuce, or c) tossed WITH the butter lettuce. Yum!

Notes

  • Rice: the rice blend used in this salad is very adaptable! I've used a boxed wild rice blend before, as well as the brown rice medley from Trader Joe's. Another time I made it, I used a rice/quinoa blend I found at Costco (not sure it even had wild rice in the ingredients, but it was still tasty). 
  • Chicken: this pesto marinated chicken is great in this recipe. 
  • Make-Ahead: this recipe includes the time needed for cooking the rice; however, you can get ahead of the game if you make the rice before you need it, and store it in the refrigerator until ready to assemble the salad. The dressing can also be made ahead of time (several days!). 
  • Seasoning: if all you have is seasoned rice vinegar, I'd omit the salt and sugar and then add those ingredients to taste, if needed, at the end. 

Nutrition Information

Serving 1 Serving Calories 337kcal (17%) Carbohydrates 22g (7%) Protein 19g (38%) Fat 20g (31%) Saturated Fat 2g (10%) Cholesterol 40mg (13%) Sodium 167mg (7%) Fiber 5g (20%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 337kcal 17%
Carbohydrates 22g 7%
Protein 19g 38%
Fat 20g 31%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 167mg 7%
Fiber 5g 20%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.