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Summer Wild Rice Chicken Salad


A recipe for a hot summer day . . . A cold chicken rice salad!


Last January I spent a wonderful silent retreat in Sedalia, Colorado at the Sacred Heart Jesuit Retreat House there.  Since then, I have been privy to their newsletters and sometimes wonderful recipes.  This is one of them and since we have been in the midst of a heat wave that doesn't look like it will let up soon, this sounds like the perfect supper entre' tonight . . . enjoy!


chicken rice salad


1 cup of wild rice

1 ½ cups water , or

       2 packages Uncle Ben’s long grain and wild rice mixture

2 large boneless chicken breasts, or 1 rotisserie chicken, skinned and deboned

1 can pitted black olives

2 jars marinated artichoke hearts

2 stalks of celery, diced

½ small bell pepper, diced

1 cup mayonnaise

1 and ½ teaspoons curry powder

Optional leaf lettuce


Cook the rice in a ricer and then set aside to cool (or cook packaged rice according to package and set aside to cool).  Saute’ chicken with salt and pepper and olive oil, then cut into bite size pieces, and set aside to cool (or take skinned, de-boned rotisserie chicken and cut into bite size pieces).  When cool, mix rice and chicken.  Drain olives and add to mixture.  Dice celery and peppers and add to mixture.  Drain artichoke hearts, reserving ¼ cup of liquid; cut each artichoke heart, which is already quartered, in half.  Add to rice mixture.  Mix reserved artichoke liquid with mayonnaise and curry power, blending well.  Add to mixture and mix well.  Cover and refrigerate for at least 6 hours.  Serve cold on bed of lettuce.  Serves 6.


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