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Wild Rice Salad with Grapes and Chicken

Grapes and chicken are a felicitous pairing and often co-star in curry-based salads. Here we've added rice and tarragon to round out a flavorful concoction that's perfect for an autumn luncheon. If you're looking for shortcuts, use a rotisserie chicken to reduce preparation time.

4 Servings


2 Tbsp

tarragon or white wine vinegar

2 Tbsp

fresh orange juice

½ cup

extra-virgin olive oil

¼ tsp


½ tsp


freshly ground pepper (to taste)

2 cups

cooked wild rice (or white & wild rice blend, chilled)

3 cups

cooked chicken (shredded or diced)

1 cup

Earthbound Farm Organic Red or Green Seedless Grapes (cut in half lengthwise if large)

¼ cup

thinly sliced scallions

½ cup

thinly sliced celery

¼ cup

minced fresh tarragon

½ cup

toasted slivered almonds


To make the dressing, combine the vinegar, orange juice, oil, sugar, salt, and pepper in a glass jar and shake vigorously. Set aside.

Place the rice in a large bowl and add the chicken, grapes, scallions, celery, and tarragon; stir to combine. Add half of the vinaigrette dressing to the bowl and mix gently, adding more dressing as desired. Refrigerate the salad for at least 2 hours before serving to allow the flavors to marry. Garnish with the almonds at serving time.


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