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Chicken Cranberry Wild Rice Salad
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Description
A Minnesota twist on the classic chicken salad, this dish boasts nuttiness from wild rice, crunch from slivered almonds and water chestnuts, and sweetness from dried cranberries. Mayonnaise fans can it in this salad, but I actually prepared it with plain Greek yogurt to lighten it up (and because I like that better); feel free to take your pick. Serve it on a sandwich, over crisp salad greens, or by itself with a spoon!
Ingredients
- 3 cups Chicken Stock
- 1 cup Uncooked Wild Rice, Rinsed
- ⅔ cups Mayonnaise OR Greek Yogurt
- ¼ cups Milk
- 2 Tablespoons Lemon Juice
- ½ teaspoons Garlic Powder
- ¼ teaspoons Black Pepper
- ¼ teaspoons White Pepper
- 3 cups Cooked Chicken, Cubed (about 3 Breasts For Me)
- ⅓ cups Finely Sliced Green Onions
- 1 can (8 Oz. Size) Water Chestnuts, Drained And Chopped
- ⅔ cups Dried Cranberries
- ½ cups Slivered Almonds
- ½ teaspoons Salt
Preparation
Cook the wild rice: Bring stock or water to a boil, and then add wild rice. Reduce heat to medium-low and simmer, covered, for 40–45 minutes, or until the rice kernels pop open. Uncover, fluff with a fork, and simmer 5 more minutes. Drain any excess liquid if necessary. You will end up with about 3 cups of cooked wild rice.
In a small bowl, whisk together mayonnaise or Greek yogurt, milk, lemon juice, garlic powder, and peppers; set aside.
In a large bowl, combine chicken, wild rice, green onion, water chestnuts, cranberries, almonds, and salt.
Stir in dressing mixture until well incorporated. Refrigerate, covered, for 2 to 3 hours.
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