Chicken and Wild Rice Salad Recipe

Chicken and wild rice salad is hearty, bright, and full of texture — tender chicken, chewy wild rice, crisp apples, and crunchy pecans tossed in a creamy, lemony dressing. It’s ideal for easy lunches, make-ahead dinners, or bringing to a gathering.

This recipe is a great use for store-bought rotisserie chicken, but it also works well with cooked, shredded chicken breasts. It comes together quickly and delivers a satisfying mix of flavors and textures: the nutty chew of wild rice, the sweet-tart bite of dried cranberries, the crispness of apples, and the buttery crunch of toasted pecans. A simple lemon-mayo dressing adds a bright, creamy finish that brings all the components together.

Wild rice offers a deep, earthy flavor and a firm texture that holds up well in salads, so it’s a natural pairing for poultry and fruit. If you enjoy textures in salads, this one delivers: each bite balances chewy, crunchy, juicy, and tender elements. Make a batch on Sunday and enjoy quick lunches all week, or serve it as a light dinner alongside a green salad.

Why You’ll Love This Recipe

Balanced and satisfying. Chicken and wild rice provide substance while apples, cranberries, and scallions keep the salad fresh and lively.

Make-ahead friendly. The flavors meld after chilling, so it’s even better the next day — perfect for meal prep or an easy dinner straight from the fridge.

Simple to adapt. Use leftover rotisserie chicken to skip cooking, or substitute different nuts, cheeses, or greens to suit your taste.

Great for many occasions. Pack it for a picnic, bring it to a potluck, or keep it on hand for weekday lunches — it fits almost any situation.

Ingredient Notes

Mayonnaise

Mayonnaise forms the creamy base of the dressing. Full-fat mayo gives the richest flavor, but you can use low-fat mayo or substitute some Greek yogurt for a tangier, lighter dressing.

Lemon juice

Fresh lemon juice brightens the dressing and balances the mayo. Fresh-squeezed lemon is recommended for the best flavor.

Chicken

Shredded rotisserie chicken is an easy, flavorful option. Any cooked, shredded chicken works — or cook and shred a couple of chicken breasts ahead of time.

Wild Rice

Pure wild rice provides a nutty taste and firm, chewy texture that stands up well to dressing and refrigeration. You can cook it ahead or use a pre-cooked packaged wild rice if you want to save time.

Apples

Use crisp, sweet apples like Gala, Honeycrisp, or Fuji. They add crunchy freshness and retain their texture in the salad.

Dried Cranberries

Dried cranberries add chewy, tart-sweet pops throughout. You can substitute chopped fresh cranberries if you prefer a brighter, tarter note.

Pecans

Toasted pecans lend a buttery crunch and pair nicely with the cranberries and wild rice. Roughly chop for a variety of textures.

Scallions

Finely chopped scallions or green onions give a mild onion flavor. If you prefer, substitute finely chopped red onion or shallot in smaller amounts.

Step-by-Step Instructions

1. In a large bowl, whisk together 1 cup mayonnaise, 1½ tablespoons fresh lemon juice, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper until smooth.
2. Add 3 cups shredded cooked chicken, 2 cups cooked wild rice, 1 cup chopped apples, 1 cup dried cranberries, 1 cup coarsely chopped toasted pecans, and ½ cup chopped scallions. Stir until everything is evenly coated with dressing.
3. Taste and adjust seasoning with additional salt and pepper if needed.
4. Serve immediately, or refrigerate for later. The salad keeps well and often tastes better after the flavors have had time to meld.

Add-Ins and Variations

• Spoon the salad over lettuce, or mix in baby spinach or arugula for a fuller green salad.
• Swap pecans for almonds, walnuts, or pistachios for a different crunch and flavor.
• Add crumbled goat cheese or shaved Parmesan for creamy, salty contrast.
• Replace part of the mayonnaise with Greek yogurt or a splash of olive oil for a lighter dressing.
• If you like celery for extra crunch, add a small amount, but the apples already provide a good crisp bite.
• To change the base grain, try cooked farro, barley, or another hearty grain in place of the wild rice.

Storage Instructions

Store the salad in an airtight container in the refrigerator for 3–5 days. Wild rice keeps its texture and won’t get mushy, and the flavors continue to meld as it chills. If the salad thickens in the fridge, loosen it with a small squeeze of lemon juice or an extra spoonful of mayonnaise before serving.

Recipe Details

Ingredients

• 1 cup mayonnaise
• 1½ tablespoons lemon juice
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon ground black pepper, plus more to taste
• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 2 cups cooked wild rice
• 1 cup chopped apples (Gala, Honeycrisp, or Fuji)
• 1 cup dried cranberries
• 1 cup unsalted roasted pecans, coarsely chopped
• ½ cup scallions, chopped

Instructions (Concise)

1. Whisk together mayo, lemon juice, salt, and pepper in a large bowl.
2. Add chicken, wild rice, apples, cranberries, pecans, and scallions; stir to combine.
3. Adjust seasoning to taste and serve, or chill for later.
4. Refrigerate leftovers and enjoy within 3–5 days.

Nutrition

Per serving: Calories 603; Carbohydrates 35 g; Protein 25 g; Fat 43 g; Saturated Fat 6 g; Sodium 674 mg; Fiber 4 g; Sugar 18 g. Values are estimates and may vary depending on exact ingredients and portion sizes.

Tell me what you think!

If you try this salad, please leave a comment and a rating in the recipe card — feedback and tips from other cooks are always helpful.