Wild Rice Salad

This hearty wild rice salad with chicken, cranberries, apple and almonds is a perfect fit for your Thanksgiving dinner. MORE+ LESS-

By Betty Crocker Kitchens

February 18, 2014

box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)

cups chopped cooked chicken

1/2

cup dried cranberries

Granny Smith apple, peeled, chopped

medium green onions, chopped (2 tablespoons)

medium carrot, grated

1/3

cup white balsamic vinegar

1/4

cup olive oil

1/4

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon pepper

bag (2.25 oz) sliced almonds, toasted

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1

Cook rice as directed on package; cool.
2

In large bowl, stir together rice, chicken, cranberries, apple, onions, carrot, vinegar, oil, salt and pepper. Cover; refrigerate 8 hours. Sprinkle with almonds just before serving.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, the stirring constantly until nuts are light brown.