This fresh take on chicken salad features a creamy yogurt-balsamic dressing and plenty of fresh herbs. It's a great option for leftover cooked chicken.

Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

30 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Cook wild rice according to package directions, about 45 minutes. Fluff with a fork and set aside to cool.

  • Meanwhile, heat 2 Tbsp. oil in a large skillet over medium heat. Season chicken with 1/2 tsp. each salt and pepper. Add the chicken to the skillet; cover and cook for 8 minutes. Flip and continue to cook, covered, until the chicken is golden brown and an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 10 minutes more. Transfer the chicken to a plate. When cool enough to handle, cut into 1-inch pieces.

  • Bring 3/4 cup water to a simmer in a large skillet over medium-high heat. Add broccoli; cover, reduce heat to medium-low, and cook until tender-crisp, about 4 minutes. Drain.

  • Whisk yogurt, vinegar, shallots, water, and the remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl.

  • Combine the wild rice, chicken, broccoli, grapes, celery, parsley, and scallions in a large bowl. Drizzle the dressing over the salad and toss to coat.


To make ahead: Prepare wild rice (Step 1) and chicken (Step 2) up to 2 days ahead and refrigerate. Cook broccoli (Step 3) and make dressing (Step 4) up to 1 day ahead and refrigerate.

Nutrition Facts

2 1/3 cups
408 calories; protein 33g; carbohydrates 35g; dietary fiber 4g; sugars 15g; fat 15g; saturated fat 3g; cholesterol 87mg; potassium 921mg; sodium 547mg.