Wild Rice-Chicken Salad With Raspberry Vinaigrette

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
19%
CHOL
8%
SOD
3%

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Ingredients for 6 servings

3 cups cold cooked wild rice

1 1/2 cups cubed cooked chicken

4 medium green onions, chopped (4 tablespoons)

1 medium green bell pepper, chopped (1 cup)

1 can (8 ounces) sliced water chestnuts, drained

1 package (6 ounces) diced dried fruits and raisins

1/3 cup raspberry vinegar

1/4 cup honey

2 tablespoons vegetable oil

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