Summertime Wild Rice Salad

Bernadette Seliski, Lilydale, MN
2010 wild rice recipe contest finalist

    4 cups cooked wild rice
    1 pkg (16oz) Gold'n Plump® Extra Tender™ Boneless Skinless Chicken Breast, grilled, cubed
    1 cup toasted pecan halves
    1/2 cup diced celery
    1/2 cup chopped green onions
    salt and pepper, to taste
    1 cup dried cherries, reserve 3 tbsp for garnish
    1/4 cup finely chopped parsley, reserve 1 tsp for garnish

    Dressing (whisk together; chill):
    1 1/2 cups mayonnaise
    1/2 cup milk
    1 tbsp sugar

In large bowl, toss salad ingredients except those reserved for garnish. Add dressing; toss. Garnish with reserved cherries and parsley.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page