This morning I was telling a friend at church about rediscovering the Wild Rice Chicken Salad recipe the other night and she shared HER version of the same salad. I pass this on to you because it really is a good lite variation on this delicious treat. Here’s what Ginny sent me:
Here’s another variation of a chicken wild rice salad you might light to try, has no mayo so makes it much lighter -
Wild Rice and Chicken Salad
- 6 oz wild rice mix cooked
- 2 c. chopped chicken
- ½ c. dried cranberries
- 1 granny smith apple peeled and diced
- 1 carrot grated
- 1/3 c. white balsamic vinegar
- 4 T. olive oil
- ¼ t. salt
- ¼ t. pepper
- 2 green onions chopped
- 3 oz sliced almonds toasted
Barb 
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Seriously. This was the best, most interesting chicken salad I’ve ever eaten. The grapes and the almonds together were inspired. I should have chopped up the chicken even smaller, but bite-size pieces worked. Mm. Not dry at all.