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Classic Minnesota Wild Rice Salad Recipe

Recipe by: Scott N

"Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor. And like a lot of dishes, it is best served after sitting overnight to ensure all the flavors get a chance to know each other!!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In2 h 45 m
  • 1Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
  • 2Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 521 cals
  • 1 cup wild rice
  • 4 cups chicken broth
  • 3 cups cubed, cooked chicken
  • 2 cups seedless red grapes
  • 1 cup roasted salted cashews
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 2 cups mayonnaise
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon soy sauce
  • 1/4 teaspoon curry powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    521
    26%
  • Fat:
    43.6
    67%
  • Carbs:
    23.5
    8%
  • Protein:
    11.8
    24%
  • Cholesterol:
    40
    13%

Based on a 2,000 calorie diet

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