Chef John's Wild Rice Chicken Salad

A savory and refreshing salad featuring bloomed wild rice, oven-roasted chicken, hard-boiled eggs, and crisp veggies, all tossed in a creamy, tangy dressing. Ready in about 2 hours, this dish is perfect for a hearty meal or a special side
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Side Dish, Snack
Servings 8 servings


  • 1 1/2 cups Mayonnaise
  • 1/2 cup Sour Cream
  • 1 quart Water for cooking wild rice
  • 1/2 cup Diced Onion
  • 1/2 cup Diced Celery
  • 6 each Hard Boiled Eggs
  • Salt & Pepper As needed
  • 1 cup Wild Rice
  • 2 tbsp Yellow Mustard
  • 2 each Chicken Breast
  • 1/4 cup Cider Vinegar
  • 2 tbsp Sugar


  • In a large saucepan cook the wild rice and water (covered) overmedium heat until rice begins to bloom.This could take up to an hour.
  • Cool rice and set aside for later.
  • Hard boil the eggs by placing the eggs in boiling water and cook for 12-15 minutes. Remove eggs from heat and shock by placing the eggs into ice water. Remove shells from eggs before adding to salad.
  • Season the chicken breasts with salt and pepper (about 1/2 Tbsp of salt and 1/2 tsp of pepper).
  • In a preheated 425-degree F oven, roast the chicken until an internal temperature of 165 degrees F. This could 12-15 minutes depending on the size of the chicken.
  • Remove chicken from oven and rest until the chicken cools enough to shred.
  • Begin to build the salad by mixing the wild rice, eggs, onion, celery, mayonnaise, mustard and sour cream.
  • Pull the chicken and shred to desired size then place the chicken into the salad and mix until well combined.
  • In a small bowl, combine vinegar and sugar until vinegar is dissolved. Add to salad and mix well.
  • Season with salt and pepper to taste. Begin with 1/2 Tbsp of salt and1/2 tsp of pepper. Adjust seasonings after tasting.
Keyword Chicken-Salad, Creamy-Dressing, Healthy-Options, Protein-Rich, Wild Rice

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