Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!
You’ll love this Wild Rice Chicken Salad for its balance of hearty texture and bright, fresh flavor. Instead of the usual mayonnaise-based dressing, this recipe uses a lemon-tarragon vinaigrette that lifts the whole dish. It’s perfect for a quick lunch, a colorful side for dinner, or a light main. The nutty chew of wild rice pairs perfectly with tender chicken, peppery arugula, crunchy celery and almonds, and a handful of green onions for brightness. The salad can be enjoyed warm or chilled, and it comes together quickly once the rice is cooked.
Why You’ll Love This Salad
- Quick, healthy, and simple to prepare.
- Uses a light lemon Dijon tarragon dressing instead of mayo for a fresher flavor.
- Wild rice adds an earthy, nutty taste and chewy texture, plus fiber and minerals.
- Versatile—serve warm, at room temperature, or chilled; great for meal prep.
Ingredients You’ll Need
- Arugula – the peppery bite of arugula complements the rice and chicken; substitute any leafy greens if desired.
- Chicken – cooked chicken works best; rotisserie chicken is a convenient, flavorful option. Shred or chop to your preference.
- Wild rice – an aquatic grain with a nutty flavor and firm texture. Use cooked wild rice or a wild rice blend; canned pre-cooked wild rice is also fine in a pinch.
- Green onions – add mild onion flavor and color. Swap for red onion if you prefer a stronger bite.
- Celery – for fresh crunch.
- Sliced almonds – provide a satisfying crunch; other nuts like pecans, walnuts, or cashews work well too.
- Lemon tarragon dressing – a bright vinaigrette made with lemon juice, olive oil, white wine vinegar, Dijon mustard, fresh tarragon, honey, salt, and pepper.
- Salt and pepper – to taste.
How to Make Wild Rice Chicken Salad
- Cook the wild rice. Follow package instructions to cook wild rice on the stove or in a rice cooker. Plan about 40–50 minutes on the stove for most wild rice. If you’re short on time, use the Instant Pot method below or pre-cooked wild rice.
- Prepare the dressing. While the rice cooks, whisk together the lemon tarragon vinaigrette. Store it in a sealed jar and shake well before dressing the salad.
- Assemble the salad. In a large bowl, combine cooked wild rice, shredded chicken, arugula, celery, green onions, and sliced almonds. Drizzle with the lemon tarragon dressing and toss to coat evenly. Serve warm or chill briefly for a cold salad.
Tip: Add sweet or tart mix-ins such as halved grapes, dried cranberries, or raisins for contrast. A sprinkle of feta or goat cheese also pairs nicely with the lemon tarragon dressing.
You’ll Love the Lemon Tarragon Dressing
This dressing is bright and versatile. Fresh tarragon and lemon juice combine with olive oil, white wine vinegar, Dijon mustard, a touch of honey, and salt and pepper to create a lively vinaigrette. It complements the nutty wild rice and juicy chicken without weighing the salad down, offering a lighter, more flavorful alternative to mayonnaise-based dressings.
How to Make Wild Rice in the Instant Pot
Instant Pot wild rice shortens cook time significantly. Use these steps for reliably tender rice:
- Combine 3/4 cup uncooked wild rice, 3/4 cup water or broth, and 1/4 teaspoon salt in the Instant Pot.
- Close and lock the lid, set the valve to sealing, and select Manual (High) pressure for 28 minutes.
- Allow a natural pressure release for about 9 minutes, then open, fluff with a fork, and use in the salad.
Prepping and Storage
To prep: Cook wild rice ahead and store it in an airtight container. Whisk the lemon tarragon dressing and keep it in a jar in the refrigerator until ready to use.
To store: The salad will keep for up to 2 days in the refrigerator when stored in a sealed container. If storing, keep the dressing separate and toss just before serving to preserve texture.
Recipe Details
- Prep time: 10 mins
- Cook time: 50 mins (stove) / 28 mins (Instant Pot) plus natural release
- Total time: about 1 hour
- Servings: 6
Nutrition (approximate per serving)
Serving: 1/6 of recipe | Calories: 316 kcal | Carbohydrates: 20.9 g | Protein: 17.4 g | Fat: 17.8 g | Saturated Fat: 3.2 g | Cholesterol: 41 mg | Sodium: 159.1 mg | Fiber: 2.2 g | Sugar: 1.4 g
Nutrition information is automatically calculated and should be used as an approximation.
More Chicken Salad Ideas
- Healthy Chicken Salad
- Chinese Chicken Salad
- Crunchy Thai Chicken Salad
- Raspberry Walnut Chicken Salad
- Grilled Honey Orange Chicken Salad
Enjoy this Wild Rice Chicken Salad! If you try it and love it, consider leaving a review or sharing a photo of your version on social media with your favorite hashtag—it’s always fun to see how recipes are recreated.