Asian Chicken Wild Rice Salad


I love this salad.  Like, so much that I made it yesterday and I am eating the last of it as I write.  The recipe makes enough for 8-10 servings, you guys.  I mean we did have it for dinner last night and my husband took some for lunch today but seriously, me, pull yourself together.

About five years ago a client of mine gave me a bag of amazing, beautiful wild rice that was grown on her family’s farm…and she included a recipe very similar to this one with it.  It is an awesome recipe and I have been making it regularly ever since then but just last night I decided to turn it Asian.  Why, you ask?  Apparently you are unaware that I was born in Thailand in my past life and love and adore anything with Asian flavor..hence, why I am able to eat enough servings of this stuff to feed a small country.  I will never make it the old way again…it’s seriously craveable.


Asian Chicken Wild Rice Salad

Note:  this salad gets better with age so make it in advance if you are able.


1 Large Garlic Clove, grated or pressed

1/3 Cup Rice Wine Vinegar, unseasoned

1/2 Cup Olive Oil

1/2 Tablespoon Sesame Oil

1 Tablespoon Dijon Mustard

3 Teaspoons Agave Nectar or Honey

3/4 Teaspoon Salt

1/4 Teaspoon Pepper

2 Cups Cooked Chopped Chicken

1 1/2 Cups Wild Rice

1 Red Pepper, diced

1/2 Cup Sugar Snap Peas, sliced

4 Green Onions, Chopped

Chopped Walnuts or Almonds, optional

Diced Avocado, optional


Cook wild rice according to package directions substituting chicken stock for half the amount of water recommended.

Make vinaigrette:  In a small bowl combine garlic, vinegar, olive oil. sesame oil, dijon, agave or honey, salt and pepper.  Whisk until well combined.

Make salad:  Combine chicken, wild rice, red pepper, snap peas and green onions in a large bowl.  Pour vinaigrette over and mix to coat well.  Chill.  Serve topped with diced avocado and nuts, if desired.  Makes 8-10 servings.

3 thoughts on “Asian Chicken Wild Rice Salad

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