Chicken Rice Salad
Here is a straightforward way to make Chicken Rice Salad at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Canadian tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 45 min
- Total 45 min
- Level Medium
Ingredients
- ½ cup (120 ml) mayonnaise
- ¼ cup (120 ml) plain yoghurt
- ½ cup (120 g) walnuts, chopped
- ½ cup (120 ml) condensed cream of mushroom soup
- 3 Hard boiled eggs, peeled and chopped
- 1 tbsp Parsley
- 1 tsp Lemon Juice
- 1 0.5 teaspoon salt or less, to taste
- 1 tsp To taste Pepper
- ¼ tsp Dry mustard
- 3 cup (700 g) cooked rice, cooled
- 2 cup (480 g) cooked chicken, cooled and chopped
- ¼ cup (60 g) grated carrot
- 2 tbsp Chopped green onion, chopped
- ½ cup (120 g) celery, chopped
Method
- In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until smooth.
- Add remaining ingredients and mix well using a spoon or fork.
- Refrigerate for at least half an hour.
- Top with a sprig of parsley and serve.
Tips for the best Chicken Rice Salad
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Canadian base takes well to it.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Chicken Rice Salad ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Chicken Rice Salad recipe hard to make?
It is rated hard: 15 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
How long does Chicken Rice Salad take to make?
About 45 minutes in total — roughly under an hour of preparation and 45 minutes of cooking.
What can I substitute for (120 ml) mayonnaise?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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