Chicken & Wild Rice Salad

I was inspired to make this salad at home after I found a Chicken-Wild Rice-Quinoa salad at my favourite local cafe – Caffe Divano (if you are in the area, go visit them – great coffee and food).  Here is my simple and tasty version I made at home.


Serves 2-3 as a main course.

  • 2 c. (approximately) left over chicken, chopped or shredded
  • 3 celery sticks, chopped
  • 1 apple, cubed
  • 3/4 c. red onion, finely chopped
  • 1/2 c. dried cranberries, unsweetened
  • 1/2 c. pecans, roughly chopped
  • 1/2 bunch cilantro, finely chopped
  • 1/2 – 1 c. wild rice, cooked
  • 2 lemons, juice only
  • 2 – 3 tbsp extra virgin olive oil
  • salt and pepper to taste


Combine all ingredients and toss.  Enjoy!


While this recipe calls for leftover chicken, we often don’t have any so instead I poach two chicken breasts in water (with salt and sometimes herbs) while I’m chopping up the other ingredients.  Poaching the chicken breast in a liquid helps them from drying out but you still have to watch that you don’t overcook them – no one like sawdust!

And if you precook the rice and then cool it, you’ll be getting some resistant starch to feed your gut bacteria.  Win-win for everyone!


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