- 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
- Bring 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.
- Transfer 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.
03/29/2018
recipepes.com
Classic Minnesota Wild Rice Salad, recipe
PT15M
PT1H
5
455 calories
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