Chicken & Wild Rice Salad with Tangerines & Hazelnuts

Ali Segersten
Chicken & Wild Rice Salad with Tangerines & Hazelnuts

This simple grain salad is something I like to make when I cook a whole chicken for soup. I will save some of the breast meat for enchiladas or salads like this one. Now, if you are vegan please read on to see what I do to make this salad sans meat.

First off let me say that this recipe is really for me, my kids don't like it. Ahh, it's all mixed together! That said, my boys, 2 years, are still young enough to eat anything; their palettes are not as discerning as my 5 and 8-year old daughters are. So yes, they will eat some but not much. My best bet is to leave all of the ingredients separate: salad greens, plain wild rice, chicken, hazelnuts, and tangerines in separate groups on a plate. They love it all this way! And since Tom is vegan, and has been for 29 years, I make a double batch of the salad and put chicken in half and garbanzo beans in the other half.

I really enjoy the sustainable energy from this super nutritious grain salad, especially after a long morning workout. It keeps me going all afternoon! Wild rice is high in protein and fiber and has a delicious, nutty flavor. Combined with tangerines, chicken, hazelnuts, and green onions, it creates a very nutritious meal!

How to cook a whole chicken on the stove:

To cook a whole chicken that results in tender meat, make sure to simmer it at a low heat and not boil. Boiling and fast cooking results in tough meat.

  1. Rinse the chicken and place into an 8-quart pot. Add 1 large chopped onion, 1 whole head garlic cut in half, 1 to 2 carrots, 3 stalks celery, a large handful of fresh parsley, lots of fresh herbs such as rosemary, thyme, oregano, marjoram, and a few bay leaves. Add 2 teaspoons whole black peppercorns and 1 tablespoon sea salt.
  2. Cover the chicken and veggies with water, about 12 cups. Bring to a boil then immediately reduce to a simmer and cook, partially covered, for 1.5 to 2 hours.
  3. Place a colander over another clean 8-quart pot or bowl to strain off the broth. Remove the cooked chicken from the colander and place onto a plate to cool. Now you have a delicious, healing, mineral-rich homemade chicken broth to freeze or make soup out of.
Recipe from our Meal Planner

Chicken and Wild Rice Salad with Tangerines

Detox Chicken and Wild Rice Salad with Tangerines
Servings
6
Cook Time
50 minutes
Prep Time
20 minutes

Serve this scrumptious salad over mixed organic greens for a balanced meal. This salad is best served at room temperature. This lets the olive oil in the dressing soften. Use leftover chicken from a whole roasted chicken in this salad or use my Poached Chicken Breast recipe to quickly cook up the chicken you need for this salad. You can also cook a whole chicken on the stove and freeze the broth for later use, and use the meat for this salad. 

Tip

To toast hazelnuts, place the nuts into a shallow baking dish in a single layer. Bake at 375 degrees F for 15 to 20 minutes. Let cool, then lightly chop. 

Ingredients

Salad

5 cups cooked wild rice
2 cups diced cooked chicken
1 cups raw hazelnuts toasted and chopped
4 tangerines peeled and segmented (or satsuma mandarins)
4 green onions sliced into thin rounds
¼ cups Zante currants (optional)
1 cups chopped parsley

Dressing

⅓ cups freshly squeezed orange juice
⅓ cups extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoons Herbamare
¼ teaspoons freshly ground black pepper
Directions
  1. Place all ingredients for the salad into a large bowl.
  2. Whisk together the dressing ingredients in a small bowl. Pour over salad and toss well. Taste and add more sea salt or Herbamare and freshly ground black pepper if desired.
  3. Serve over mixed organic baby lettuce. This recipe will last up to 6 days in the refrigerator. 

Use this recipe in our Meal Planner

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Posted In
wild rice whole grains autumn chicken gluten-free how to's lunch spring Winter recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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