Tangerine, Hazelnut and Wild Rice Salad with Chicken

Tangerine, Hazelnut and Wild Rice Salad with Chicken

  • Prep: 10 min
  • Cook Time: 50 min
  • Total: 1 hr
  • Serving: 6 Servings

The sweet and citrusy taste of tangerines creates a wonderful contrast to the buttery flavor of the toasted hazelnuts, and the nutty and earthy flavor of the wild rice in this hearty, main dish salad. 


  • 5 cups wild rice
  • 2 cups cooked, diced chicken
  • 1 cup chopped, toasted hazelnuts
  • 4 tangerines, peeled and segmented
  • 4 green onions, sliced into rounds
  • 1/4 to 1/2 cup currants
  • large handful of fresh parsley, chopped
  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • Sea salt and freshly ground black pepper


  1. Cook the wild rice according to package directions, and then set aside to cool.
  2. In the meantime, combine the orange juice, oil, vinegar and a few pinches of salt and pepper in a small bowl, and whisk vigorously until blended.
  3. Place the cooled rice into a salad bowl, along with the chicken, hazelnuts, tangerines, onion and currants. Pour the dressing over the mixture and then toss to coat. Serve garnished with the chopped, fresh parsley.

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