Chicken and Wild Rice Salad

  • Prep Time: 140 minutes
  • Cook Time: 30 minutes
  • Servings: 6 servings
To toast almonds


  • 3 cup wild rice blend
  • 1/8 teaspoon white pepper
  • 1/4 cup marjoram leaves dried
  • 1/2 teaspoon salt
  • 3/8 cup sour cream
  • 1/2 cup mayonnaise
  • 1 medium tomato
  • 1/4 medium iceberg lettuce
  • 1/4 cup almonds slivered
  • 1/2 cup celery
  • 1/2 cup red bell peppers
  • 1/4 cup green onions
  • 1/2 cup mushrooms
  • 2 cup chicken breast


    1. In a small bowl, combine all dressing ingredients (mayonnaise,sour cream, salt, pepper, and marjoram). Set aside
    2. In a large bowl, combine cooked and cooled rice, chicken, celery, red pepper, mushrooms, and onions. Add dressing mixture, toss gently. cover; refrigerate 2-3 hours to blend flavors.
    3. Serve with lettuce leaves and tomato wedges. Garnish with toasted almonds.


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