Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor. And like a lot of dishes, it is best served after sitting overnight to ensure all the flavors get a chance to know each other

Classic Minnesota Wild Rice Salad Ingredients

  • 1 cup wild rice

  • 4 cups chicken broth

  • 3 cups cubed, cooked chicken

  • 2 cups seedless red grapes

  • 1 cup roasted salted cashews

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 2 cups mayonnaise

  • 1? teaspoons seasoned salt

  • 1 teaspoon soy sauce

  • teaspoon curry powder

How to Make Classic Minnesota Wild Rice Salad

  1. Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.

  2. Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.

Classic Minnesota Wild Rice Salad Nutritions

  • Calories: 514.9 calories

  • Carbohydrate: 23.1 g

  • Cholesterol: 37.7 mg

  • Fat: 43.4 g

  • Fiber: 2 g

  • Protein: 11.4 g

  • SaturatedFat: 7.1 g

  • ServingSize:

  • Sodium: 529.1 mg

  • Sugar: 7.4 g

  • TransFat:

  • UnsaturatedFat:

Classic Minnesota Wild Rice Salad Reviews

  • I love wild rice salads, and this was a very tasty one. I left out water chestnuts (not my favorite food item), but otherwise I kept to the recipe. I used this to extend some leftovers, and I was a happy camper My rice, by the way, was from Wisconsin (sorry Minnesota), and it was a darker variety than what Im normally used to. I would definitely make this again I think apples would be good with this, too. Thanks, Scott N

  • This was a good salad. I made it exactly as written for a family gathering, and people enjoyed it. I also doubled the recipe and took it to a church function - no leftovers Im going to make it again this weekend and will use pecans. I love the crunch that the nuts and water chestnuts add. I also love not having to halve the grapes. Saves time and just as easy to eat

  • I found this recipe in the Allrecipes magazine. Its absolutely delicious, with a nice earthy flavor from the wild rice. The magazine version is identical to this one, with the exception that it calls for only one cup on mayonnaise, which is what I used. I think two cups would be a bit much. I used 1/2 tsp of curry powder and might increase that ingredient next time. And maybe throw in a little diced celery.

  • Way too much mayo but the rest is good. I used roasted pepitas instead of nuts. I usually dont go for chicken salad but this was pretty good.

  • I left out the water chestnuts and used sliced almonds and celery for crunch. I cheated and used the canned already cooked wild rice.