Tarragon Chicken, Wild Rice & Raspberry Salad

Prep Time
Cook Time
1h 45m
Ready In

"This is out of my C'mon Over cookbook. I would be great served at a shower for the bride to be or a baby to be. Or even for a nice summer dinner party. Cook time includes refrigeration time. NOTE: raspberry vinaigrette dressing is not included in nutritional facts"

Original recipe yields 12 servings


  • Serving Size: 1 (258.3 g)
  • Calories 308.3
  • Total Fat - 8.1 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 176.8 mg
  • Sodium - 416.6 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 7.6 g
  • Protein - 21.2 g
  • Calcium - 74.6 mg
  • Iron - 3 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.1 mg

Step 1

Rinse rice with cold water.

Step 2

Cook rice in water as directed on package.

Step 3

Drain; rinse with cold water.

Step 4

In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine.

Step 5

Cover; refrigerate at least 30 minutes.

Step 6

Just before serving, sprinkle raspberries over salad

Tips & Variations

No special items needed.



This was a delicious and easy to make salad. I had wild rice in the freezer and all the other ingredients except the tarragon. Local store had none either, so I adapted and ended up serving the salad over a bed of spinach leaves. It worked very well and we both loved it. (Only made 1/3 of the recipe, btw - enough for dinner salads for 2 tonight, and smaller salads for lunch tomorrow!) Glad you posted this!

review by:
(14 May 2018)