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Wild Rice-Chicken Salad with Raspberry Vinaigrette

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By Betty Crocker Kitchens
Updated Nov 23, 2010
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Raspberry vinaigrette adds flavor to this salad made with chicken and wild rice – a delightful dinner.

Wild Rice-Chicken Salad with Raspberry Vinaigrette

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 9
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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

Instructions

  • Step 
    1
    Mix all ingredients except vinegar, honey and oil in large bowl.
  • Step 
    2
    Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
  • Step 
    3
    Cover and refrigerate 1 to 2 hours to blend flavors.

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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