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Wild Rice-Chicken Salad with Raspberry Vinaigrette

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 6
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Raspberry vinaigrette adds flavor to this salad made with chicken and wild rice – a delightful dinner.
Updated Nov 23, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Jazz it up! For a nutty flavor, toss chopped walnuts or pecans into this salad. For extra color add dried cherries or cranberries.

Nutrition

330 Calories, 8g Total Fat, 14g Protein, 55g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 1 Fruit; 2 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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