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
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
-
Step1Rinse rice with cold water. Cook rice in water as directed on package. Drain; rinse with cold water.
-
Step2In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine. Cover; refrigerate at least 30 minutes to chill.
-
Step3Just 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
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