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.


2 tablespoons tarragon or white wine vinegar
2 tablespoons fresh orange juice
1/2 cup extra-virgin olive oil
1/4 teaspoon Sugar
1/2 teaspoon salt
  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)
1/4 cup thinly sliced scallions
1/2 cup thinly sliced celery
1/4 cup minced fresh tarragon
1/2 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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