Chicken and Wild Rice Salad with Almonds

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

2026-03-02 • 4 min read

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 1.5 cups uncooked wild rice
• 1 tbsp butter
• 1 lb chicken breast
• 1 cup chopped celery
• 1/2 cup shredded carrots
• 1/2 cup dried cranberries
• 1/4 cup chopped almonds, toasted
• 2 tbsp scallion greens, minced (instead of red onion)
• 1/4 cup fresh squeezed orange juice
• 2 tsp sugar
• 1 tsp Dijon mustard
• 2 tbsp garlic-infused olive oil (or add 2 tbsp minced chives)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Combine water, wild rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Cool completely.
2. While rice cooks, heat a grill pan over medium-high heat with 1 tbsp olive oil. Season chicken with salt and pepper.
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 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 scallion greens.
6. Add dressing and toss gently to coat. Cover and chill.
7. Top with chicken cubes when serving.

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

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