Recipe: Chicken (or Tofu!) & Wild Rice Salad

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(Image credit: Apartment Therapy)

Every Southern lady has a recipe in her arsenal that’s guaranteed to please. It’s nothing fancy, easy to put together, yet it always wows a crowd. This chicken and wild rice salad is my go-to dish. Before that it was my mother’s, passed along to her by her best friend.

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(Image credit: Apartment Therapy)

I started making this simple salad in college, where I wowed a few friends with my culinary prowess (it’s amazing how delusional hungry college students can get.). The recipe followed me out to Los Angeles, where I served it to a potential beau. Three years later he still requests this recipe more than any other. That should tell you just how good it is!

This one-dish meal really is the little black dress of salads. It can be eaten hot or cold, although I prefer hot. If it’s for dinner, pair it with a side salad and a crisp white wine. For a nice ladies lunch, pile it on a bed of lettuce or stuff it in a croissant. You just can’t get much easier than that.

And yes, I haven’t missed that it’s Vegan Week here at The Kitchn. I confess that my explorations in vegan cooking are still in the beginning stages, but I do know that this recipe adapts well to a vegan diet!

To make this recipe vegan:
• Substitute 3 cups diced marinated and baked tofu for the chicken (see instructions here for delicious baked tofu) and 1/2 cup Vegenaise or eggless mayonnaise (see two recipes here) for the regular mayonnaise.

I have not made the vegan version of this dish, but I’d love to hear about it if you do. Anything else you would change or adapt?

Do you have a go-to recipe that never fails? If so, please share it with me.

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(Image credit: Apartment Therapy)
0 Ratings

Chicken (or Tofu!) & Wild Rice Salad

Serves6 to 8

Ingredients

  • 1

    (6-ounce) box wild rice (I prefer Uncle Ben's Original Recipe)

  • 3 cups

    cooked and shredded chicken (a rotisserie bird works perfectly)

  • 1 cup

    green grapes, cut into quarters or eighths depending on size

  • 1/2 cup

    sliced almonds, toasted

  • 1/2 cup

    light mayonnaise (or more or less to taste)

  • Kosher salt and pepper, to taste

Instructions

  1. Cook wild rice according to package directions, erring on the side of al dente (this should not be a mushy salad).

  2. Mix cooked rice, shredded chicken, grapes, almonds, and mayonnaise together in a large bowl. Season generously with salt and pepper, adjusting ingredients to taste. (If you use a fresh rotisserie bird and just cooked rice, the dish will be ready to serve warm, or chill if desired.)

Recipe Notes

Vegan adaptation: Substitute 3 cups diced marinated and baked tofu for the chicken (see instructions here for delicious baked tofu) and 1/2 cup Vegenaise or eggless mayonnaise (see two recipes here) for the regular mayonnaise.

(Images: Nealey Dozier)

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