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
Ingredients
- 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
Instructions
- 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.