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Tarragon Chicken, Wild Rice and Raspberry Salad

(7)
  0 reviews
  • 30 min prep time
  • 60 min total time
  • 9 ingredients
  • 12 servings
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Dine on the wild side with a berry-fresh salad touched with tarragon.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
360
Calories from Fat
155
% Daily Value
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.
Comments + Recipe Twists

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