Ingredients
- 1 1/2 cups dry wild rice
- 750 grams cooked chicken (cubed, 6 cups)
- 3 cups diced carrots
- 2 cups sliced celery
- 3/4 cup chopped green onions (12 medium)
- 1/4 cup chopped fresh tarragon leaves
- 1 bottle (12 ounce) raspberry vinaigrette dressing (1 1/3 cups)
- 250 grams raspberries (fresh, 2 cups)
How to Make
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Step 1: Rinse rice with cold water.
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Step 2: Cook rice in water as directed on package.
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Step 3: Drain; rinse with cold water.
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Step 4: In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine.
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Step 5: Cover; refrigerate at least 30 minutes.
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Step 6: Just before serving, sprinkle raspberries over salad
We hope you enjoy this recipe!
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