Cherry Chicken Wild Rice Salad

    1 pkg (15 oz) Gold’n Plump® Extra Tender Boneless Skinless Chicken Breast Fillets
    2 tbsp canola oil
    3/4 cup chopped red onion
    3/4 cup thinly sliced celery
    2 cups cooked wild rice
    1 pkg (5 oz) dried cherries
    1/2 cup toasted walnuts

    Dressing (whisk together; chill):
    1 cup mayonnaise
    1 cup bottled poppyseed dressing
    1-1/2 tsp salt
    1/4 tsp pepper

In medium skillet, cook chicken in oil; cut in bite-size pieces. In large bowl, combine ingredients. Add dressing; toss.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page