Valley Fig Growers

California Fig and Wild Rice Chicken Salad

Makes 6 servings


1/2 cup long grain brown rice 

1/2 cup wild rice 

8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs 

3/4 cup plain nonfat yogurt 

1/2 cup sliced green onion 

3 tablespoons olive oil 

1 1/2-2 tablespoons lemon juice 

1 teaspoon salt 

1/4 teaspoon each grated lemon peel and pepper 

2 cups shredded cooked chicken 

1/2 cup chopped pecans, toasted  


  1. In medium saucepan, bring 2 1/4 cups water to a boil. Add brown and wild rice. Cover and reduce heat to low; cook 55 minutes until water is absorbed and rice is done. Cool. Remove stems from figs and quarter. In large bowl, combine yogurt and next six ingredients. Stir in rice, chicken, pecans and figs. Refrigerate until serving.

Photography Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 442
  • % Calories from Fat 35%
  • Fat 17
  • Cholesterol 42
  • Protein 20
  • Carbohydrates 52
  • Fiber 8
  • Iron 3
  • Sodium 450
  • Calcium 121
  • Potassium 482