Emeril's Chicken and Wild Rice Salad

Emeril Lagasse's Chicken and Wild Rice Salad

GMA Recipes Lunch
Difficulty: Moderate
Cook Time: min

Grab your dried apricots and ginger root. Emeril Lagasse uses fruits and nuts to give extra flavor to his chicken and wild rice salad recipe.


  • 1 whole chicken breast (12 ounces - skinless and boneless)
  • 1 cup chicken broth
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger root, minced
  • 3/4 cup wild rice
  • 1 1/2 cups chicken broth (see directions)
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • 2 tsp fresh ginger root, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup red onion, finely diced
  • 1/4 cup scallion, thinly sliced
  • 1/2 cup carrot, finely diced
  • 1/3 cup hazelnuts, toasted and roughly chopped
  • 1/3 cup pine nuts, toasted
  • 1/4 cup golden raisins
  • 1/2 cup dried apricots, quartered
  • 1/4 cup dried cranberries
  • 4 cups mesclun salad, washed and loosely packed
  • Cooking Directions

    Place chicken breast in a 7- to 8-inch skillet, add 1 cup chicken broth, honey and ginger, and bring quickly to a boil. Reduce heat and simmer 7 to 10 minutes on each side, turning every few minutes until chicken is thoroughly cooked but not overcooked. Remove chicken from pan and let cool. Reserve liquid.

    Place reserve liquid in a medium saucepan. Add 1 1/2 cups chicken broth and bring to a boil. Add wild rice and simmer covered for 30 to 40 minutes, until rice is tender. Place in a large bowl and let cool for 20 minutes.

    Combine cider vinegar, honey, olive oil, ginger root, salt and pepper in a large mixing bowl. Add remaining ingredients and toss. Add cooled rice.

    Slice chicken thinly and then cut slices into thirds, and add into rice mixture.

    Place mesclun on a large platter and mound rice salad in the center.

    Recipe courtesy of Emeril Lagasse © 2000.

    Recipe Summary

    Main Ingredients: chicken, honey, ginger, pine nuts

    Course: Appetizer/Starter, Lunch, Salad

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