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