Byerlys Wild Rice Chicken Salad Recipe: Creamy Herbs and Crunchy Almonds

This salad brings together tender chicken, nutty wild rice, and creamy herb dressing for a dish that’s as satisfying as it is elegant.

Crunchy almonds and fresh herbs add texture and brightness, making it perfect for gatherings or a light meal. The flavors meld beautifully after chilling.

Ingredients for Byerlys Wild Rice Chicken Salad

Tender chicken, nutty wild rice, and creamy herbs come together for a dish that’s both elegant and satisfying.

For the wild rice, Byerlys typically carries excellent quality in their bulk section (look for vibrant, unbroken grains). The chicken should be high-quality—air-chilled if available—as it’s the protein foundation. Cooked rice can be sourced from Whole Foods hot bar if you’re short on time, though homemade allows better control over texture. The almonds are best purchased from Trader Joe’s for consistent freshness.

No wild rice? Brown rice at half the amount offers similar chew, though the nutty flavor won’t be as pronounced. Fresh herbs are ideal, but dried at one-third the quantity works in a pinch (rehydrate in warm water first). For a lighter dressing, Greek yogurt can replace half the mayonnaise. The celery can be omitted if you dislike its texture, though it adds necessary crunch.

This salad improves after 24 hours chilled as flavors meld. Store in an airtight container for up to 4 days in the refrigerator. The almonds may soften over time, so toast extra and add just before serving for maximum crunch. Not suitable for freezing due to the mayonnaise base.

Step-by-Step Instructions for Byerlys Wild Rice Chicken Salad

This method ensures perfectly cooked rice, tender chicken, and a creamy dressing with ideal texture.

Step 1: Cook the Rice Blend to Tenderness

Combine the 1 cup Wild Rice, 0.5 cup Long-Grain White Rice, and 2 cups Chicken Broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until the liquids are absorbed and the rice is tender with a slight chew.

Remove from heat and let it sit covered for 10 minutes. Fluff with a fork and spread on a baking sheet to cool completely. I recommend checking at 40 minutes—wild rice often needs a bit more time than white rice, and you want both varieties perfectly cooked.

Step 2: Poach and Prepare the Chicken

While the rice cooks, place the 1.5 lb Boneless, Skinless Chicken Breasts in a separate saucepan. Cover with water and add ½ tsp of the Salt. Bring to a gentle simmer over medium heat and poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink.

Drain the chicken and let it cool slightly before dicing into ½-inch cubes. Chill the diced chicken in the refrigerator while the rice finishes cooking. This prevents the chicken from warming the salad when combined.

Step 3: Toast Almonds and Prepare Vegetables

In a dry skillet over medium heat, toast the 0.75 cup Sliced Almonds for 3-4 minutes until golden brown and fragrant. Stir frequently to prevent burning, then transfer to a plate to cool. Finely dice the 2 whole Celery stalks and thinly slice the 4 whole Green Onions, keeping both white and green parts.

Finely chop the 0.25 cup Fresh Dill and 0.25 cup Fresh Parsley. Having all these elements prepped and ready ensures a smooth assembly process.

Step 4: Make the Creamy Dressing

In a large bowl, whisk together the 1 cup Mayonnaise, 0.5 cup Sour Cream, 1 tbsp Dijon Mustard, 2 tbsp Lemon Juice, remaining ½ tsp Salt, and 0.5 tsp Black Pepper until smooth. This creates a rich, tangy base that coats every ingredient perfectly.

Taste and adjust seasoning if needed. The dressing should have a bright, creamy character with a subtle kick from the mustard and a hint of acidity from the lemon.

Step 5: Combine All Elements and Chill

Add the cooled rice, diced chicken, celery, green onions, dill, parsley, and toasted almonds to the dressing. Fold everything together gently with a spatula until evenly coated. The salad should look creamy with visible flecks of herbs and vegetables.

Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for the best texture and taste. The wild rice adds a delightful chew, while the almonds provide a satisfying crunch in every bite.

Flavor Customization for These Flavors

Herb Variations

Swap the fresh dill for 1 tbsp dried tarragon for a French-inspired twist. Alternatively, use ½ cup chopped basil for a summery, Italian flair. I love tarragon with chicken—it adds a subtle licorice note that pairs beautifully. 🌿

Dressing Swaps

Replace ½ cup mayonnaise with Greek yogurt for a lighter version. For extra tang, add 1 tbsp apple cider vinegar. The yogurt keeps the creaminess while cutting calories. I often use Fage 2% for the best texture.

Crunchy Additions

Add ½ cup diced red bell pepper for sweetness and color. For extra texture, include ¼ cup chopped pecans instead of almonds. The pecans add a buttery richness that complements the wild rice perfectly.

Spicy Kick

Mix in 1 tsp sriracha or ½ tsp cayenne to the dressing for heat. For smokiness, add ½ tsp smoked paprika. I find the sriracha adds a nice kick without overpowering the herbs. 🔥

Fruit Infusions

Fold in ½ cup halved red grapes or ¼ cup dried cranberries for sweetness. The grapes add a juicy burst, while cranberries provide chewy texture. Both balance the savory chicken and rice beautifully.

Cheese Boost

Sprinkle ½ cup crumbled feta or shredded sharp cheddar on top before serving. The feta adds a salty tang, while cheddar brings a bold, rich flavor. I prefer feta for its crumbly texture.

Frequently Asked Questions