CAPE GIRARDEAU COUNTY, MO (KFVS) - This week's Heartland Cook whips her family's favorite warm weather sandwich. Wendy Diamond of Cape Girardeau County says her Wild Rice Chicken Salad mingles the flavors of sweet red grapes and citrus with a savory dill dressing. Wendy's chicken salad comes together to form a tasty snack that that's great for picnics or a day on the lake.
- 1 box Uncle Ben's Original Recipe Long Grain & Wild Rice
- 3 – 4 Chicken Breasts (boiled and cubed)
- 2 – 3 Celery stalks (chopped)
- 2 Sprigs Green Onion (diced)
- 1 cup Red Grapes (cut in quarters)
- ¾ cup Light Mayonnaise
- ½ teaspoon salt
- 1 Tablespoon Dill Weed
- 3 Tablespoons Lemon Juice
- 1 Tablespoon milk
Prepare rice according to directions on the box. Refrigerate cooked rice until it cools. Wendy says it is important to use the Original Recipe of the Long Grain and Wild Rice blend. Other flavors will affect the overall taste of the chicken salad.
Boil whole chicken breasts until no longer pink in the middle. Dice cooked chicken into small cubes and refrigerate until cooled completely.
In a large mixing bowl, combine chopped celery, sliced green onions and quartered red grapes.
In a smaller bowl add mayonnaise, salt, dill, lemon juice and milk. Mix until well combined.
Add fully cooled chicken and rice to the large bowl and mix well. Pour dressing over the top and stir again to coat all pieces.
Chicken salad is best when refrigerated 8-12 hours to allow flavors to mingle.
Serve on croissant or with saltine crackers alongside cashews as a garnish.