This Wild Rice and Arugula Chicken Salad is an amazing meal all on it’s own: wild and brown rice, greens, roasted chicken, grapes and pepitas make it a complete and satisfying meal.
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Wild Rice and Arugula Chicken Salad with Pear Chardonnay Vinaigrette on a white plate

The Wild Rice and Arugula Chicken Salad:

This is the perfect salad to make the day after you roast a chicken. You can use the leftovers or you can just use organic rotisserie chicken from the market. This salad is less about the greens and more about  the combination of  flavors we add to the greens with: sweet grapes, savory chicken, salty pepitas, and nutty brown and wild rice are the perfect combination when served with peppery arugula!

Wild Rice and Arugula Chicken Salad with Pear Chardonnay Vinaigrette on white plate set on a marble surface


The Dressing: Three Options!

The Pear Chardonnay dressing is light, sweet and ‘barely there’, adding just enough flavor to enhance but not overwhelm the salad ingredients. If you don’t want to order the vinegar or can’t can’t find a Pear Chardonnay in a store near you, you can always sub with Champagne Vinegar or White Balsamic vinegar.

A bottle of Pear Chardonnay Vinegar on brick surface

This salad is truly amazing anytime but I love to serve it at showers, brunches and casual dinner parties. It’s so pretty and definitely unique! The best part is it’s a complete, delicious, healthy meal!

Wild Rice and Arugula Chicken Salad with Pear Chardonnay Vinaigrette on a white plate

The Recipe: Wild Rice and Arugula Salad

Tips and what you will need:  If you can’t find a quality Pear Chardonnay Vinegar at the grocery store you can have it delivered to your door! Or opt for a traditional, good quality Champagne Vinegar or White Balsamic vinegar.

Wild Rice and Arugula Salad with Pear Chardonnay Vinaigrette
Cook Time
30 mins
Total Time
45 mins

A complete meal salad with just the right combination of sweet, savory and salty!

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 6 servings
Author: Linda Spiker
The Salad:
  • 3 cups wild or baby arugula (or baby greens spring mix)
  • 3 cups Wild and basmati rice blend rice (1-1/2 cups wild rice cooked to package directions)
  • 1 cup red grapes, cut in half
  • cup roasted and salted Pepitas (or cashews)
  • 2-3 cups shredded Roasted chicken, or use rotisserie
  • 3 ounces crumbled goat cheese (optional)
Pear Chardonnay Dressing:
  • ½ cup extra virgin Olive Oil
  • 3 Tablespoons Pear Chardonnay vinegar (or use good quality champagne or white balsamic vinegar)
  • 1 Tablespoons honey
  • 1 generous pinch sea salt
  • ½ tsp freshly ground pepper
  1. Cook rice according to package instructions and allow to cool.
  2. Tear or cut chicken into bite size pieces.
  3. Place arugula, chicken, grapes and pepitas (or cashews) in a bowl and toss with Pear Chardonnay dressing. Sprinkle with goat cheese, if using.

The Dressing:
  1. Place all ingredients into a lidded container and shake or whisk till well blended. Leftovers can be saved in the fridge for 3 weeks.

  2. To plate individually: Place a layer of wild rice on a plate, spoon dressed salad mixture on top and serve.
  3. To serve to a large group: Place all rice on a platter, then top with dressed salad.




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