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Wild Rice & Pecan Chicken Salad

This recipe was inspired by
Elaine Sweet of Granbury, TX (USA).

Yield: about 3 quarts of salad


2/3 c. plain yogurt
1/2 c. green onions, sliced
2 Tbsp. fresh lemon juice
1/3 tsp. lemon zest
2 Tbsp. olive oil
1/2 Tbsp. balsamic vinegar
1/2 tsp. salt
1/2 to taste ground black pepper
1 c. wild rice, cooked according to package directions
2 c. chicken meat, cooked and shredded
1 c. pecan nutmeat, chopped and toasted
1/2 c. dried cranberries

Combine the yogurt, green onions, lemon juice and zest, olive oil, and salt and pepper in a mixing bowl. Add the cooked rice, chicken, pecans and dried cranberries.

Mix well and adjust seasoning if desired. Chill until ready to serve.