Chicken and Wild Rice Salad with Almonds Recipe (2024)

This is a great salad. I used white balsamic vinegar, but would certainly try the fig vinegar next time.

Have made this a number of times and it is good every time. It does make a lot so ends up being 2 dinners plus for our household of 2. Cut the rice to 1 Cup and used the instant pot to poach the chicken and cook the rice, both on the pressure cooker settings. Cuts the time quite a bit. I generally never add salt and it isn't needed here at all. Very healthy ingredients and high in fiber.

All things we like. . .but not good at all in combination. This was a "miss" for us.

This was delicious. I couldn't find fig vinegar, so I used pomegranate infused red wine vinegar. I added cucumbers and used dried mixed berries/cherries. Will definitely make again.

I used white wine vinegar and it was awesome

I made this without changing a thing. I did use white wine vinegar. I tasted, and knew something was missing. I chose to add about 1/2 cup Marzetti's spinach salad dressing and tossed. It kicked it over the top!!!

I have never written a review before but decided to for this recipe because it was just so good! Followed recipe exactly and it turned out great. I would definitely take this as a dish to a special occasion. The fig vinegar is awesome!

Loved this recipe. I doubled it, added a can of chickpeas, omitted the red onion and used regular balsamic vinegar. My daughters took it to work for their lunches and even my husband liked it for dinner. I now am passing the recipe on to my Mom so she can try it. Definitely is a keeper!

So good! Only used 1 cup of wild rice, didn't toast the almonds, and poached/shredded the chicken. Found fig vinegar at Whole Foods - worth it! Great hot or cold.

For this recipe I ended up increasing the ingredients ⅓ c. because I had extra chicken and rice that I didn’t want to waste, which increased my overall servings of the dish from 6 to 8. I used white wine vinegar since I had it at home, as-well-as I couldn’t find fig vinegar, but I certainly look forward to this alternative when I remake this recipe. Overall this recipe was simply delicious, and worth every star I gave it. It was not only easy to make, especially since I used a rice cooker, but it was inexpensive and delicious as left overs. The most expensive part was the rice (mine at 5.49 a box), but worth every penny to get the pure wild rice box, adding other varieties would have dulled down the flavor. I tried this recipe both hot and cold, and usually I don’t like cold chicken, but in this circ*mstance I thought that this recipe was better cold. I look forward to making this again in the Summer.

Delicious. I couldn't find fig vinegar at my regular grocer so I substituted fig preserves in place of the sugar in the vinaigrette. Very tasty, will make the dressing again for other things in the future. I used rotisserie chicken breasts but this would be perfectly fine without it.

I used the Wild Rice/Brown Rice mix as just plain wild rice costs a fortune. I also opted to serve this over baby spinach for dinner. We thought it could use a touch of lemon but otherwise really yummy. Dont leave out the celery or the cranberries! Something I will take to the beach with us this Summer.

Joe loved this, it was pretty easy to make since I used leftover chicken. I thought this could use a little more flavor, but I used white balsamic vinegar rather than fig vinegar, now I want to find some to make this again.

Easy to make and wonderful flavors. Even the kids liked it!

Great easy recipe. Husband and kids all asked for seconds. I used a rotisserie chicken, added red bell pepper, left almonds slivered, and served on a bed of baby arugula. Otherwise, it needed no changes. Definitely a keeper.

Wonderful flavor and texture. Used frozen grilled chicken strips to save time, wild/brown rice blend from bulk food section and white wine vinegar. We don't like celery and almost didn't include, but loved it in this salad. Made rice the night before in rice cooker to cool in fridge then threw everything together for dinner. It would be great for a potluck or brunch. Plan to make a full batch next week for work lunches.

Very good and easy to make. Shredded a rotisserie chicken I picked up from the store in place of the chicken in the recipe. Cooked the rice in a rice cooker.

Fabulous as written. It was worth seeking out the fig vinegar. The dressing could stand on its own with a salad.

Excellent! This is a great salad. I make it exactly as written except I substitute edamame for celery because we don't like celery. It's very filling and keeps well for several days. I took it to a church picnic and they all loved it too. I'll be making this a lot!

Outstanding recipe.

Although the fig vinegar is a little pricey, it makes this salad spectacular. I found it at Whole Foods for anybody looking for it. Wild rice is a little expensive also so next time I will use a wild rice blend. A definite repeater is our house!

This was a simple, healthy and delicious recipe. We ate it hot because we were so hungry but it is delicious both hot and cold. Makes a lot of salad so plenty for lunch leftovers for a couple days for my hubby and me.

This is unbelievable. All of the flavors blend so well, this will be my Valentine day dinner. I made this as listed, without any alterations, because it did not need any tweeking. I am just glad I had dinner before making this or I do not think I would have any left. Thank you

This was great! We only used 1 cup of rice to cut back on the amount of carbohydrates and it still turned out well. My rice though didn't cook as directed in the recipe, my rice actually called for way more broth than the recipe so check the package on your rice! I just added some additional water and put it back on the heat. I had fig vinegar and the dressing really made this recipe!

A friend of mine brought this salad to my potluck dinner, and it was fantastic. He actually omitted the chicken, and it was a perfect side dish for the pecan-crusted chicken that we had. The flavors were rich and the colors were perfect for late fall. Beautiful and delicious!

Excellent! This would be perfect for a picnic/concert/potluck/on the go lunch. I splurged for the fig vinegar (Whole Foods) and bought the wild rice and slivered almonds from the bulk bins ($ saver). I wouldn't change a thing, but I'm sure substitutions can be made and it will still taste great!

Yum yum yum! So amazingly good! The combination of the sweet cranberries, the tart sauce, and the toasted almonds is great. I couldn't find fig vinegar, so I used white wine, but it was still fabulous. Its a nice change from salad to a rice, and all the veggies blend perfectly. Would make again!

This is a great recipe. I used some leftover roasted turkey and it was a very refreshing use of leftovers. I also threw in some diced bell pepper (had some on hand) and used a long grain and wild rice mix that I cooked according to package directions with chicken broth. I let it set in the fridge overnight and it was definitely better the next day. Will definitely make again!

This recipe was quite easy to make, and tasty. I used white wine vinegar and ended up using more chicken broth (whole can) and cooking my wild rice longer (15 mins) because my rice was still crunchy by the time it was supposed to be done. The nice thing about this recipe is that we typically have everything on hand, except for the wild rice, so this makes it an easy go-to meal. I served the salad warm and I thought it was quite tasty that way with the tangy dressing to complement.

I just made this tonight and my husband and I LOVED it! It was easy and delicious. I actually served it warm (right after the chicken and rice were done cooking) and the combination with the crunchy vegetables and the sweetness of the cranberries and the dressing was outstanding! I did use fig vinegar which was perfect! I would recommend just sprinkling the nuts (untoasted) on top before serving (the chopped, toasted nuts got lost in the dish). It will become a staple for us, but I would also serve for company!

My family really enjoyed this -- especially my husband. We used the white wine vinegar rather than the fig, and substituted scallions for the red onion and cashews for the almonds. Iused the 6 oz. Uncle Ben's long grain and wild rice, without the seasoning packet and used 2 1/4 cups of broth.