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Close up view of bowl of chicken and wild rice salad with toasted almonds and dried cranberries

Chicken and Wild Rice Salad

Sweet dried cranberries, crunchy carrots, and tart apples mix perfectly with a light dressing into this Chicken and Wild Rice Salad recipe.
Course Main Course
Cuisine American
Keyword Chicken and Wild Rice Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 255kcal
Author Jennifer @ Plowing Through Life




  • 6 ounce package wild rice mix uncooked
  • 2 cups chicken cooked, shredded & chopped
  • 1/2 cup dried cranberries
  • 1 Granny Smith apple peeled, cored and diced
  • 1 medium carrot grated or diced


  • 1/3 cup White Balsamic Vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1/4 cup green onion sliced
  • 2 ounces sliced almonds lightly toasted


  • Cook rice according to package directions. Cool.
  • In a large mixing bowl stir together chicken, rice, cranberries, apple and carrot.
  • Add dressing ingredients and stir well again.
  • Cover and chill for at least 8 hours. Sprinkle almonds on top just before serving.



  • We like using a box of rice a roni wild rice mix


Calories: 255kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 242mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1341IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg