Wild Rice Chicken Salad

This recipe is one of JB’s favorite meals - especially for easy weekday lunches. It is filling, packed with lots of flavor and has room for creativity!

We eat it cold, but it could easily be eaten hot as well. Also, to make this recipe vegetarian/vegan friendly - swap chicken for a plant-based protein like chickpeas, lentils or tofu.


Wild Rice Chicken Salad

Makes: 6 servings

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1 box wild rice
  • 1/2 cup quinoa, cooked
  • 4 chicken breasts
  • 2 red bell peppers, diced
  • 2 avocados, chopped
  • 1 cup pecans, chopped
  • 2 garlic cloves, minced
  • 1 T Dijon mustard
  • 1/3 cup rice vinegar
  • 1/3 cup EVOO
  • Salt + pepper, to taste

  1. Cook wild rice according to box instructions. Stir quinoa in with rice and set aside.
  2. Cook chicken on stovetop, using olive oil and salt + pepper to season.
  3. Once chicken is cooked, diced in small pieces.
  4. In a medium-sized bowl, whisk together garlic, Dijon mustard, vinegar, EVOO and salt + pepper until combined.
  5. In a large bowl, combine all ingredients and stir in dressing.
Dylan MurphyRecipeComment