Wild Raspberry Summer Salad
Enjoy this refreshing summer salad on a warm day.
SALAD
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Breast Portions, cut into 2-inch by 1/2-inch strips
2 cups cooked wild rice
1 package (9 ounces) baby sweet peas, prepared as directed on package, 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)
1/3 cup canola oil
5 tablespoons lemon juice
1/4 cup sugar
1-1/2 teaspoon poppyseeds
1 teaspoon minced onion
1/2 teaspoon honey mustard
1/4 teaspoon salt
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and cook, stirring constantly, about 5 minutes, or until lightly browned and thoroughly cooked.
In large bowl, toss salad ingredients, except raspberries. Add dressing; toss. Top with raspberries.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories340
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Calories from Fat37%
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Total Fat14g
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Saturated Fat2g
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Total Carbohydrate30g
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Protein23g
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Sugars13g
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Cholesterol45mg
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Dietary Fiber4g
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Sodium170mg
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- DAILY VALUE
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Vitamin A19%
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Vitamin C114%
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Calcium4%
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Iron7%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat2.5
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Vegetable1
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Fruit.5
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Very Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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