Grilled Chicken and Raspberry Salad


Grilled Chicken and Raspberry Salad

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    Servings and Ingredients

    Serves 4
    1 lbs. boneless, skinless chicken breasts, grilled and cubed
    2 c. cooled cooked wild rice*
    8 oz. snow peas, cleaned and cut into thirds
    1 yellow bell pepper, seeded and thinly sliced
    2 c. thinly sliced mushrooms
    ½ c. sliced green onions
    ⅓ c. olive oil
    5 tbsp. lemon juice
    3 tbsp. honey
    1 ½ tsp. poppy seeds
    1 tsp. minced shallot
    ½ tsp. Dijon mustard
    Salt and black pepper, to taste
    1 pt. fresh raspberries
    Spring mix, baby greens, mixed lettuce or baby spinach leaves, for serving


    1. To assemble the salad, toss together chicken, wild rice, snow peas, yellow bell pepper, mushrooms and green onions in a large bowl
    2. Whisk together olive oil, lemon juice, honey, poppy seeds, shallot, mustard, salt and pepper. Drizzle over chicken and wild rice mixture and toss well
    3. Serve chicken and wild rice salad on a bed of greens and top with fresh raspberries.
    4. *One cup of uncooked wild rice yields three to four cups of cooked wild rice. To cook, bring 4 cups of water or chicken stock to a boil, add 1 cup rice and return to boil. Stir, cover and reduce heat to medium-low. Simmer 30 to 45 minutes until rice “opens” and is cooked through. Since wild rice is a whole grain natural product, cooking times vary and rice still maintains some texture. A certain amount of chewiness is desired. Drain off excess liquid and refrigerate until cooled. Extra wild rice freezes beautifully. Put it in an airtight freezer bag and thaw in the refrigerator when needed.

    Nutrition facts


    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 95mg
    • Sodium: 115mg
    • Total Carbohydrates: 48g
    • Protein: 42g

    Daily Values

    Vitamin A 4%
    Vitamin C 180%
    Iron 20%
    Calcium 10%

    Recipe Source:

    Hy-Vee chefs.