Wild Raspberry Summer Salad

    1 pkg (16 oz) Gold'n Plump® Extra Tender™ Boneless Skinless
    Chicken Breast, cooked, cubed
    2 cups cooked wild rice
    1 pkg (9 oz) Green Giant® Simply Steam® Baby Sweet Peas,
    prepared as directed on pkg, drained and chilled
    1 large yellow pepper, cut in thin strips
    1/2 cup sliced green onion
    1/2 cup fresh raspberries

    Dressing (whisk together; chill):
    1/4 cup sugar
    5 tbsp lemon juice
    1 tsp minced onion
    1/2 tsp honey mustard
    1/4 tsp salt
    1/3 cup canola oil
    1 1/2 tsp poppyseeds

In a large bowl, toss salad ingredients, except raspberries. Add
dressing; toss. Top with raspberries. 6-8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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