Chicken and Wild Rice Salad Recipe

Hearty and delicious Wild Rice Chicken Salad made with peppery arugula, warm wild rice, shredded chicken, sliced almonds, and green onions, all tossed in a bright lemon tarragon vinaigrette.

You are going to love this Wild Rice Chicken Salad. Instead of the traditional mayonnaise base, this version uses a fresh lemon tarragon dressing that brightens every bite. The salad is hearty and flavorful yet light, making it ideal for lunch, a side dish, or a satisfying main. It comes together quickly if you use pre-cooked chicken or a rotisserie bird, and the warm wild rice adds a nutty, slightly chewy texture that complements the crisp vegetables and crunchy almonds.

Why You’ll Love this Salad

• Quick, healthy, and easy to prepare for busy weeknights or on-the-go lunches.
• Mayonnaise is replaced by a bright lemon-dijon tarragon vinaigrette for a fresher, lighter flavor.
• Wild rice offers an earthy, nutty flavor and satisfying texture while contributing fiber and minerals.
• Versatile: enjoy it warm right after assembling or chilled for meal prep and picnics.

Ingredients You’ll Need

• Arugula – the peppery bite works beautifully here, though baby spinach or mixed greens are great alternatives.
• Cooked chicken – leftover roasted chicken or shredded rotisserie chicken speeds assembly and adds robust flavor. Chop or shred to your preference.
• Wild rice – an aquatic grain with a distinctive nutty flavor and firm texture. You can cook it on the stove, in a rice cooker, or in the Instant Pot; pre-cooked canned wild rice or a wild rice blend will also work in a pinch.
• Green onions – mild scallions add color and subtle onion flavor; swap in red onion if you prefer a stronger bite.
• Celery – provides crunchy contrast.
• Sliced almonds – add texture and a roasted note; any chopped nuts like walnuts, pecans, or cashews can be used.
• Lemon tarragon dressing – a bright vinaigrette made with lemon juice, fresh tarragon, Dijon mustard, olive oil, and a touch of honey. It enhances the wild rice and chicken without weighing the salad down.
• Salt and pepper – to taste.

How to Make Wild Rice Chicken Salad

1. Cook the wild rice. Follow package directions for stove-top, rice cooker, or Instant Pot. Traditional stove-top cooking typically takes 40–50 minutes until kernels split and are tender; an Instant Pot reduces cook time significantly (instructions below).
2. Prepare the dressing. While the rice cooks, whisk or shake together the lemon tarragon vinaigrette. If you make extra, it stores well in a jar for quick salads throughout the week.
3. Assemble the salad. In a large bowl, combine the warm cooked rice, shredded chicken, arugula, celery, green onions, and sliced almonds. Drizzle with dressing and toss gently to combine. Serve warm or chill for a cool salad—both are delicious.

You’ll Love this Lemon Tarragon Dressing

This bright vinaigrette combines fresh tarragon and lemon juice with olive oil, white wine vinegar, Dijon mustard, a touch of honey, and salt and pepper. Its bright, herbaceous character complements the earthiness of wild rice and the savory chicken, offering a lighter, more aromatic alternative to mayonnaise-based dressings.

How to Make Wild Rice in the Instant Pot

Instant Pot instructions save time and are very reliable. For a quick batch:

1. Combine 3/4 cup wild rice, 3/4 cup water or broth, and 1/4 teaspoon salt in the Instant Pot.
2. Seal the lid and set the pressure cooker to Manual for 28 minutes.
3. Allow a natural pressure release for about 9 minutes, then fluff the rice with a fork.

Prepping and Storage

To prep: Cook the wild rice and cool it before storing in an airtight container. Make the lemon tarragon dressing and keep it in a sealed jar in the refrigerator until ready to toss with the salad.

To store: This salad keeps well for meal prep. Stored in a sealed container in the refrigerator, it will remain good for up to 2 days. If you prefer crunchier ingredients, store nuts and greens separately and combine just before serving.

Ingredients

• 3/4 cup uncooked wild rice
• 1/4 tsp salt (for cooking rice)
• 2 cups cooked chicken, shredded or chopped
• 4 cups arugula
• 1/2 cup celery, chopped
• 1/3 cup green onions, chopped
• 1/3 cup sliced almonds
• 1/2 recipe lemon tarragon dressing (adjust to taste)

Instructions

1. Stove-top wild rice: Rinse wild rice and bring a medium pot of water to a boil. Add rice and simmer 40–50 minutes until tender and kernels begin to split. Drain well.
2. Instant Pot wild rice: Combine 3/4 cup wild rice, 3/4 cup water or broth, and 1/4 tsp salt. Seal and cook on Manual for 28 minutes, then allow a natural release of about 9 minutes. Fluff with a fork.
3. While rice cooks, prepare the lemon tarragon dressing and chop remaining salad ingredients.
4. Combine cooked rice, chicken, greens, celery, green onions, and almonds in a large bowl. Drizzle with dressing and toss gently. Serve warm or chilled.

Nutrition

Serving Suggestions & Tips

• Serve on individual plates or as a composed salad on a platter for gatherings.
• Add a handful of fresh herbs like parsley or dill for extra brightness.
• For a grain bowl-style meal, serve with roasted vegetables and a drizzle of extra dressing.
• To keep the salad fresher longer, pack the dressing separately when taking this salad for lunch.

If you try this Wild Rice Chicken Salad and enjoy it, please consider leaving a rating or sharing your version on social media—I love seeing variations and serving ideas from readers.