Cranberry Rice Chicken Salad

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


3 cups water
2 large chicken breasts, cooked and cubed
4 green onions, chopped
1 large red pepper, diced
1 cup dried sweet cranberries
Dressing –
1 tablespoon lemon and 1 TB orange zest
3 tablespoons lemon juice
1/4 cup orange juice
3/4 cup olive oil
2 tablespoons Creamy Peppercorn Dressing Base – Penzeys Spices


Rinse wild rice in cold water.
Put rice and water in a saucepan and bring to a boil; simmer until done and then drain.
Transfer to a bowl and toss with the lemon juice; cool.
Add chicken, green onions, bell pepper, sugar snap peas, and dried cranberries. Toss with 1/2 of the dressing, taste and add more dressing if needed. Cover and refrigerate. Just before serving, taste again, add more dressing if needed and add the toasted almonds.




Gina Marie Barone's picture

What is Creamy peppercorn Dressing Base? Penzeys Spices? What is that?


Festive, Delicious and Nutritious!

Whether you’re cooking for your family or guests, this Cranberry Rice Chicken Salad has everything you need to insure success. It’s easy to make, colorful and appetizing. If you use a cooked grocery store chicken (instead of the chicken breasts) you can easily make this salad in about 45 minutes. I suggest that you prepare it the night before though because the flavors meld and are enhanced.

I recently served this main dish salad for Girls Night Out at my house and it was a big hit! In fact, there were no leftovers for Greg so I’ll need to prepare it again this weekend…I’m already looking forward to it.

You can even substitute leftover turkey for a post Thanksgiving salad that is delicious, nutritious and low cal. Enjoy!




Thursday, December 3, 2009 - 5:20pm


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