Tarragon Chicken, Wild Rice and Raspberry Salad

Dine on the wild side with a berry-fresh salad touched with tarragon.

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  • prep time 30 min
  • total time 60 min
  • ingredients 9
  • servings 12
 

Ingredients

1 1/2
cups uncooked wild rice
4 1/2
cups water
6
cups cubed cooked chicken
3
cups diced carrots (about 6 medium)
2
cups sliced celery (about 4 medium stalks)
3/4
cup chopped green onions
1/4
cup chopped fresh tarragon
1
(12-oz.) bottle raspberry vinaigrette dressing (1 1/3 cups)
2
cups fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Rinse rice with cold water. Cook rice in water as directed on package. Drain; rinse with cold water.
  • 2 In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine. Cover; refrigerate at least 30 minutes to chill.
  • 3 Just before serving, sprinkle raspberries over salad.
  • 1 Rinse rice with cold water. Cook rice in water as directed on package. Drain; rinse with cold water.
  • 2 In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine. Cover; refrigerate at least 30 minutes to chill.
  • 3 Just before serving, sprinkle raspberries over salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
360
(
Calories from Fat
155),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3g,
3%
),
Cholesterol
60mg
60%;
Sodium
420mg
420%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
18%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 2 1/2 Lean Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.