Tarragon Chicken, Wild Rice and Raspberry Salad

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

  • 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
  • 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.
  • 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.
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