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Wild Rice & Artichoke Chicken Salad

This meal/salad can be served, using warm rice and chicken, as an all in one dish meal serving four to six or taken chilled to a potluck. Canned artichokes can also be replaced with roasted red pepper, omitting the fresh red pepper.

  • 3 cups cooked brown/wild rice mix (3/4 raw)
  • 1/2 rotisserie chicken, boned and chopped
  • 1 jar canned artichoke hearts, drained
  • 1 red pepper, chopped
  • 1 avocado, chopped
  • 3 Tbsp fresh parsley, chopped
  • 1/4 cup grape seed oil
  • 2 Tbsp lime juice
  • 2 Tbsp finely chopped green onion
  • 1 Tbsp fresh ginger, grated
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

  1. Ahead of time or an hour before serving, cook rice according to package directions. (usually twice the amount of water as rice)
  2. Combine dressing ingredients in a small container with a lid and shake well. Set aside.
  3. In a large bowl, combine rice, chicken, artichoke hearts, red pepper, avocado and parsley.
  4. Add dressing and stir gently to mix.
  5. Garnish with parsley. Store in airtight container in refrigerator.
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  1. This sounds delicious and a real time saver. The salad dressing looks really yummy and the combination of lime juice and ginger! Have a wonderful holiday weekend.

  2. I think this is a refreshing days of summer heat. I'm actually grabbing the coffee cake recipe below. I think my clinic would like that next week. Debi

  3. Like seven gates farm said, a perfect summer meal. Richard from Amish Stories

  4. This sounds so yummy, I tried grapeseed oil a while ago and love it. I will be making this for me this week! xo,