Chicken, wild rice, avocado, and fresh vegetables combined in a tangy dressing, this chicken wild rice salad is easy to make and perfect for your next weeknight meal or potluck.
I first had this recipe at a friend’s backyard party and I kept going back for more. All of the guests, including me, kept raving about the delicious flavor combo of the chicken and wild rice, with avocado, nuts and crunchy vegetables. And let’s not forget the dressing! I’m always a sucker for dressing made with rice vinegar… I love the delicate, mild and sweet flavor it adds to this recipe. I was so grateful when my friend emailed me this Santa Rosa Valley salad, it’s a keeper!
This chicken wild rice salad is perfect for a weeknight meal, potluck, or event like a baby or bridal shower. It also works great as meal prep… you can simply add the chicken and rice mixture into separate airtight containers, keeping the dressing, nuts, and avocado separate to add right before you eat it.
Ingredients for Chicken Wild Rice Salad
Long Grain Wild Rice adds the nutty flavored base for this salad. You can use whatever brand you like, I prefer this Lundberg Wild Blend Rice.
Lemon Juice from one lemon adds a little acidity and tangy flavor to this chicken wild rice salad.
Cooked Chicken Breast adds protein to this salad. You can also make a vegetarian version by simply leaving out the chicken.
Green Onions add a nice pop of color and delicate onion flavor.
Bell Pepper is diced and added to this chicken wild rice salad and adds a nice crunchy texture and additional color. The original recipe calls for a red bell pepper, but feel free to use whatever color you’d like! You can also use a few mini peppers in a variety of colors.
Snow Peas are a great source of fiber and nutrients and add amazing flavor in this Santa Rosa Valley salad. If you have a hard time finding snow peas you can substitute with sugar snap peas.
Avocados are added right before you enjoy this wild rice salad. They add creaminess and are an enjoyable way to enjoy this incredibly nutritious fruit.
Walnuts or Pecans are also added right before enjoying this salad for a nice crunch! The original recipe calls for Pecans, but I actually prefer it with walnuts. The nuts taste best when toasted first.
The Santa Rosa Valley Salad Dressing for this chicken wild rice salad can be made ahead of time and includes garlic, Dijon, salt, honey, pepper, rice vinegar, and olive oil.
How to Make Chicken Wild Rice Salad
First, gather and prep your ingredients. Add cooked rice, lemon juice, cooked and diced chicken, chopped green onions, diced bell pepper, and snow peas to a bowl. Combine well. This step can be done ahead of time.
To make dressing add minced garlic, Dijon mustard, salt, honey, pepper, rice vinegar, and olive oil to a jar. Tighten lid on jar and shake vigorously until the dressing is fully combined.
You can add dressing to salad up to 24 hours before serving. Right before serving add avocado chunks and chopped nuts.
FAQ or Substitutions for Santa Rosa Valley Salad
Can I use a different oil for this recipe instead of olive oil? You can use different oils as substitutes for this recipe. Vegetable oil, avocado oil, or canola oil also work in this recipe. In the original Santa Rosa Valley salad recipe it simply states ‘vegetable oil.’
Can this salad be made ahead of time? The dressing and salad base can be made ahead of time. You can add the dressing up to 24 hours ahead of time, but wait to add the avocado and nuts right before serving.
Can I adapt the type of rice in this chicken wild rice salad? Yes! A variety of different rices, or even quinoa works well in this recipe.
Santa Rosa Valley Chicken Wild Rice Salad
This delicious chicken rice salad is full of fresh flavors and can be made ahead of time. Add the avocado and pecans right before enjoying for this delicious main dish.
Ingredients
- 6 oz wild rice cooked
- 1 lemon juiced
- 3 chicken breasts cooked and shredded
- 4-5 green onions chopped
- 1 red bell pepper diced
- 3 oz pea pods (snow peas or sugar snap peas) ends trimmed
- 1 cup toasted walnuts* chopped
- 2 medium sized avocados chopped
Dressing
- 2 garlic cloves minced
- 1 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon honey
- 1/4 teaspoon pepper
- 1/3 cup seasoned rice vinegar
- 1/3 cup olive oil
Instructions
Dressing
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Combine minced garlic, Dijon mustard, honey, sugar, pepper, rice vinegar, and olive oil in jar. Secure lid and shake vigorously until well combined.
Chicken and Rice Salad
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Combine cooked rice, lemon, shredded chicken breast, green onions, diced red pepper and snow peas in a large bowl. Combine dressing into mixture. Refrigerate overnight, or up to 24 hours.
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Before serving mix in diced avocado and chopped pecans.
Recipe Video
Recipe Notes
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*original recipe calls for toasted pecans.
You can use any type of rice you’d like for this recipe, you can even substitute quinoa. You can also use a seasoned rice box for extra flavor.
For chicken you can cook however you’d like, I prefer to cook mine in my instant pot by adding 1 cup water, and placing chicken breasts in a single layer over trivet with simple spices likes salt, pepper, and garlic powder. Cook on high pressure for 10-15 minutes, depending on thickness and let it natural release for 5 minutes. You could also use rotisserie chicken for this recipe if that suites you better.Â
This makes a great meal prep lunch. Simply divide into meal prep containers and add avocado and pecans to each portion before eating.
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I love wild rice salads but I’ve never had one with avocado in it before! I know I’m just going to love this – making it tomorrow for dinner!
The avocado definitely adds a nice touch! Enjoy, Jennifer!
This rice dish sounds delicious. Haven’t tried wild before but will sure do so after reading your recipe. Can’t wait to try it.
Thanks, Chichi. I hope you enjoy this salad.
Love how colorful all your dishes are and this chicken salad looks so pretty. Awesome for meal prep!
hanks so much, Marie.
This is such a flavorful chicken salad! Holding on to this one for sure 🙂
Thanks, Jo.
This is exactly the sort of recipe I need for weekday meal prep. The perfect lunch for my husband and me! Love wild rice too.
So glad you and your husband will enjoy this recipe, Cynthia.
This looks amazing and makes me hungry now. Can’t wait to try this recipe. Thanks for sharing Emily.
Thanks for your comment, Samara. Enjoy!