Try this chicken, wild rice and carrot salad, then check out our Thai chicken salad, quinoa, herb and pomegranate salad and more summer salad recipes.


  • 1 red onion, finely sliced
  • 3 tbsp red wine vinegar
  • 1tbsp caster sugar
  • 2 tsp cumin seeds
  • 250g cooked chicken (about 2 chicken breasts), shredded into bite-sized pieces
  • 2 250g pouches wild rice and grains mixture
  • 200g frozen broccoli, defrosted
  • 3 large mixed heritage carrots, peeled into thin strips
  • spinach, shredded
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • coriander, half finely chopped
  • 25g toasted flaked almonds


  • 100g natural yogurt
  • 2 tbsp olive oil
  • 30g lime pickle
  • 2 tsp runny honey


  • STEP 1

    Put the onion, vinegar, sugar and cumin in a bowl with 2 tbsp of just-boiled water and a pinch of salt. Leave to pickle at room temperature.

  • STEP 2

    Whizz together the dressing ingredients in a small blender, then season.

  • STEP 3

    Toss together the chicken, rice, broccoli (if using), carrots and spinach in a large bowl, drizzle with the oil and lemon juice, scatter in the chopped coriander and season. Toss together well, then tip onto a platter. Scatter with the coriander leaves and flaked almonds. Drizzle over the yogurt dressing to serve, with extra on the side.

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Anna Glover profile
Anna GloverSenior food editor

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