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) frozen baby sweet peas, prepared as directed on pkg, drained and chilled
1 large yellow pepper, cut in thin strips
½ cup sliced green onion
½ cup fresh raspberries

Dressing (whisk together; chill):
1/4 cup sugar
5 tbsp lemon juice
1 tsp minced onion
½ tsp honey mustard
1/4 tsp salt
1/3 cup canola oil
1½ tsp poppyseeds

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

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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