Wild Rice-Chicken Salad with Raspberry Vinaigrette

Wild Rice-Chicken Salad with Raspberry Vinaigrette

Raspberry vinaigrette adds flavor to this salad made with chicken and wild rice – a delightful dinner.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

3
cups cold cooked wild rice
1 1/2
cups cubed cooked chicken
4
medium green onions, chopped (4 tablespoons)
1
medium green bell pepper, chopped (1 cup)
1
can (8 ounces) sliced water chestnuts, drained
1
package (6 ounces) diced dried fruits and raisins
1/3
cup raspberry vinegar
1/4
cup honey
2
tablespoons vegetable oil
  1. Mix all ingredients except vinegar, honey and oil in large bowl.
  2. Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
  3. Cover and refrigerate 1 to 2 hours to blend flavors.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
Jazz it up! For a nutty flavor, toss chopped walnuts or pecans into this salad. For extra color add dried cherries or cranberries.

Nutrition Information:

1 Serving (1 serving)
  • Calories 330
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,),
  • Cholesterol 30mg;
  • Sodium 45mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 5g,
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 2 Vegetable;
    • 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.