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 mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
- 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