Chicken and Wild Rice Salad with Almonds

A nutritious and filling salad with wild rice, tender chicken, cranberries, and crunchy almonds.

2026-05-28T11:13:35.323Z • 15 min prep + 50 min cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 12 oz chicken breasts
• 1/2 cups wild rice, uncooked
• 1 cup water
• 1/4 cup celery, chopped
• 1/2 cup carrots, shredded
• 1/2 cup dried cranberries
• 1/4 cup almonds, chopped and toasted
• 2 tbsp green onions (green parts only), minced
• 1/4 cup fresh squeezed orange juice
• 2 tsp sugar
• 1 tsp Dijon mustard
• 2 tbsp olive oil, divided

Instructions

1. Combine water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 to 45 minutes or until rice is tender and liquid is absorbed.
2. While rice cooks, heat a grill pan over medium-high heat with 1 tbsp olive oil.
3. Cook chicken 8 minutes on each side until done. Cool and cut into 1/2-inch cubes.
4. For the dressing: combine orange juice, sugar, Dijon mustard, garlic-infused olive oil (or chives), and 2 tbsp olive oil in a medium bowl, whisking until well blended.
5. In a large bowl, combine cooked rice, celery, carrots, cranberries, almonds, and green onions.
6. Add dressing and toss gently to coat.
7. Serve with portion of rice, veggie mixture, and chicken

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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