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Asian Wild-Rice-and-Chicken Salad

Asian Wild-Rice-and-Chicken Salad
4 votes, 5.00 avg. rating (95% score)
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Yield: about 6 cups of salad

First Prize, 1997

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  • 1-1/2 cups cooked wild rice, cooled to room temperature
  • 1-1/2 cups chopped cooked chicken or turkey
  • 1 small can sliced water chestnuts, drained
  • 1/2 cup coarsely chopped onion
  • 2 stalks celery, chopped with tops
  • 1-1/2 cups fresh snow-pea pods, lightly steamed; or frozen, thawed, and drained
  • 1 cup crisp Chinese noodles
  • lemon slices, for garnish


Place first 6 ingredients into a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 to 2 hours. Just before serving, toss once more and top with Chinese noodles. Garnish with lemon slices.

Additional Notes:

Submitted by Ron Glassburn



  • 1/4 cup olive oil
  • 3 tablespoons roasted sesame oil
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon ginger juice, or 1/2 teaspoon ground ginger


Whisk ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.
Updated Thursday, May 8th, 2003

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2 Responses to Asian Wild-Rice-and-Chicken Salad

  1. Elaine Sylvester June 28, 2003 at 8:36 pm #

    I used a piece of cooked salmon rather than the chicken or turkey. It was delicious and made a nice change. This is very easy to make and can be made ahead of time.

  2. Rene Klein June 28, 2006 at 3:05 pm #

    I made this salad ahead of time for a pot-luck dish. The salad and I got rave reviews!

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