Ingredients
1 1/2
cups uncooked wild rice
4 1/2
cups water
6
cups cubed cooked chicken
3
cups diced carrots (about 6 medium)
2
cups sliced celery (about 4 medium stalks)
3/4
cup chopped green onions
1/4
cup chopped fresh tarragon
1
(12-oz.) bottle raspberry vinaigrette dressing (1 1/3 cups)
2
cups fresh raspberries
Preparation
Rinse rice with cold water. Cook rice in water as directed on package. Drain; rinse with cold water.
In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine. Cover; refrigerate at least 30 minutes to chill.
Just before serving, sprinkle raspberries over salad.
