Santa Rosa Chicken Salad is one of those classic salads that is welcome at any potluck or luncheon. When I make Santa Rosa Chicken Salad at home, I love having it for lunch the next day because the vinaigrette dressing really has time to marinate into the salad. It is such a crowd pleaser! With wild rice, chicken (I love using a rotisserie chicken), asparagus, tomatoes, bell pepper, and almonds it is a colorful, flavorful addition to any table.

We love, love, LOVE this salad and it’s always a hit whenever I bring it anywhere. Hope you like it!

Santa Rosa Chicken Salad Ingredients

• 1 box Uncle Ben’s long-grain wild rice
• 2-3 cups Rotisserie chicken cubed
• 4 green onions
• 1 cup sliced or slivered almonds
• 1 yellow or green bell pepper chopped
• 2 handfuls of cooked asparagus chopped
• Cherry tomatoes sliced
• Juice of 1 lemon
• 1 avocado diced
• Dressing:
• 1/3 cup rice vinegar
• 1/3 cup vegetable oil
• 2 cloves garlic minced
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Santa Rosa Chicken Salad Instructions

1. Combine dressing ingredients and set aside. Cook rice according to package directions (I don’t use the seasoning packet) & cool.
2. Toss rice together with all salad ingredients and add dressing. Refrigerate for a few hours before serving to let flavors marinate. Serve and enjoy.

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Santa Rosa Chicken Salad

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Kara

Ingredients

• 1 box Uncle Ben's long-grain wild rice
• 2-3 cups Rotisserie chicken cubed
• 4 green onions
• 1 cup sliced or slivered almonds
• 1 yellow or green bell pepper chopped
• 2 handfuls of cooked asparagus chopped
• Cherry tomatoes sliced
• Juice of 1 lemon
• 1 avocado diced
• Dressing:
• 1/3 cup rice vinegar
• 1/3 cup vegetable oil
• 2 cloves garlic minced
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Combine dressing ingredients and set aside. Cook rice according to package directions (I don't use the seasoning packet) & cool.
2. Toss rice together with all salad ingredients and add dressing. Refrigerate for a few hours before serving to let flavors marinate. (I thought it tasted better for lunch the next day!) Serve and enjoy.