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Cook'n with Betty Crocker 
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Wild Rice-Chicken Salad with Raspberry Vinaigrette |
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Serves: 6 Print this Recipeprep: 15 min chill: 1 hr. 3 cups cold cooked wild rice 1 1/2 cups cubed cooked chicken 4 medium green onions, chopped (4 tablespoons) 1 medium green bell peppers, 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. 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. 1 SERVING: Calories 345 (Calories from Fat 70); Fat 8g (Saturated 1g); Cholesterol 30mg; Sodium 320mg; Carbohydrate 54g (Dietary Fiber 4g); Protein 14g * % DAILY VALUE: Vitamin A 8%; Vitamin C 36%; Calcium 4%; Iron 12% * DIET EXCHANGES: 2 Starch, 1 Fruit, 2 Vegetable, 1 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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