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Tarragon Chicken, Wild Rice and Raspberry Salad

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Pillsbury Kitchens
Updated Mar 3, 2005
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Dine on the wild side with a berry-fresh salad touched with tarragon.

Tarragon Chicken, Wild Rice and Raspberry Salad

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 9
  • Servings 12
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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

Instructions

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

Nutrition

360 Calories
17g Total Fat
24g Protein
28g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
360
Calories from Fat
155
Total Fat
17g
26%
Saturated Fat
3g
15%
Cholesterol
60mg
20%
Sodium
420mg
18%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
16%
Sugars
9g
Protein
24g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
18%
18%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 2 1/2 Lean Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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