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A closeup of a chicken salad wrap sliced in half and stacked.
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Long Grain and Wild Rice Chicken Salad

This Long Grain and Wild Rice Chicken Salad is full of flavor, texture and color. Delicious on its own or rolled up in a tortilla or wrap for lunch on the go!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 8 to 10

Ingredients

  • 6 ounce package Uncle Ben's® Long Grain and Wild Rice
  • 2 cups cooked chopped chicken breast rotisserie chicken works perfectly
  • ½ cup non-fat plain Greek yogurt
  • ½ cup light or regular mayonnaise
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
  • ½ cup diced celery
  • cup dried cranberries
  • 2 green onions thinly sliced
  • 1 lemon juiced and zested
  • cup slivered almonds
  • tortillas or wraps I used spinach herb wraps
  • optional toppings - lettuce, tomato, broccoli slaw, tomato, avocado

Instructions

  • Prepare the Uncle Ben's® Long Grain and Wild Rice according to the package directions. Set aside to cool while you prepare remaining ingredients.
  • In a large mixing bowl combine Greek yogurt, mayonnaise, lemon juice, zest, salt, and pepper. Mix well to combine. Add celery, dried cranberries, green onion, and cooked and cooled rice, stirring to combine. Fold in cooked, chopped chicken and slivered almonds and mix until well combined.
  • Store chicken salad in an airtight container in the refrigerator. Keeps well for 4 or 5 days.
  • Delicious on its own or rolled into wraps with your choice of toppings.