Recipe | Chicken/Turkey Wild Rice Salad

Sent in by Sue Ready

"Wild Rice is a Minnesota cooking staple for many cooks. This salad has become one of my signature recipes I have developed over the years. It is requested a lot for family gatherings."

Basic Salad Ingredients:
  • 6-8 large pieces of cooked chicken or turkey-cut into small chunks
  • 3-4 cups cooked wild rice
  • 2-3 cups small red grapes or 1 package of dried cherries
  • 2 cups pea pods
  • 1 small package of walnuts or cashews
  • ½ box pasta shells cooked al dente, rinsed and drained
  • ¾ cup green onions
Sauce ingredients:
Cook’s note: this salad tastes better when made ahead one day to meld the flavors, More plain Miracle Whip or mayonnaise might be needed at the end to moisten the salad, Serves 6-8
  • 1-cup Miracle whip or mayonnaise
  • 2 tsp. sherry
  • ¼ tsp. ginger
  • 1 tsp. Worcestershire sauce
  • 1 tsp. soy sauce
Salad Directions: Blanch pea pods by bringing water to boil-add pea pods and boil just 1 minute-rinse under cold water-drain, Add rest of salad ingredients except nuts-mix well in a large bowl, Add sauce one cup at a time to salad ingredients, Cover with plastic wrap and refrigerate at least 12 hours, Sprinkle nuts on top of salad right before serving 


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