Make Ahead

Chicken Salad with Wild Rice and Oranges

April 24, 2020
Photo by lakelurelady
Author Notes

I don't remember where this recipe originated. But I know that I love it. It is one of those combinations that hit the notes of sweet, crunchy and citrus in a smooth light dressing. The wild rice cooks gently on its own. By using a rotisserie chicken, the assembly is quick and easy. —lakelurelady

  • Prep time 1 hour 20 minutes
  • Cook time 40 minutes
  • Serves 4 to 6
Ingredients
  • 1/3 cup Mayonnaise
  • 2 tablespoons Frozen Orange Juice Concentrate, Thawed
  • 3 cups Cubed Cooked Chicken (From Rotisserie Chicken)
  • 1/2 cup Pecans, toasted and coarsely chopped
  • 1/2 cup Dried Cranberries
  • 1 Orange, segments removed and chopped
  • 1 Celery rib, cut into small dice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/3 cup Wild Rice
  • 1 cup Water
  • Lettuce leaves and Orange segments for serving
In This Recipe
Directions
  1. Whisk together mayonnaise and orange juice concentrate in a large bowl. Add chicken, nuts, cranberries, orange, celery, salt and pepper and mix well. Chill, covered, at least 1 hour.
  2. Rinse rice in a fine sieve under running cold water, then drain. Bring water to a boil in a heavy saucepan and stir in rice. Simmer, covered, until rice is tender, about 40 to 50 minutes. Drain rice and cool, then stir into chicken salad and serve over greens.

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I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.