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Chicken and Wild Rice Salad with Arugula

The tender chicken, herbed vinaigrette, crunchy cabbage, sweet apples, and the savory wild rice all come together for a very delicious salad that is a great replacement for your everyday boring lunch fare.  This would be a great addition to a brunch.  Or you can just eat it for several days for lunch as we did.

Chicken and Wild Rice Salad with Arugula

  • ½ cup uncooked wild rice, cooked to package directions and cooled
  • 2 cups diced or shredded cooked chicken
  • 3 green onions, thinly sliced
  • 3 stalks celery, diced
  • 1 apple, diced
  • Kosher salt and freshly ground black pepper
  • 1 cup finely sliced purple cabbage
  • 4 oz. arugula

Herbed Vinaigrette

  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tbsp. honey
  • 2 tbsp. fresh herbs, minced, any combination (basil, thyme, oregano, tarragon, parsley, etc.)
  • Kosher salt and freshly ground black pepper
  1. Place cooked and cooled rice in a large bowl. Add cooked chicken, green onions, celery and apples.
  2. Combine vinaigrette ingredients in a glass measuring cup and whisk to combine. Pour about ½ of the vinaigrette over the chicken and rice mixture and toss to combine. Season with salt, pepper, and additional vinaigrette to taste. Cover and refrigerate for at least 1 hour.
  3. After chilling, serve salad on a bed of sliced cabbage and arugula. Serve with additional vinaigrette if desired.
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