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Chicken Salad with Wild Rice, Fruit & Raspberry Dressing

30 minutes
Serves 6


Featuring Dressed In Style Red Raspberry Salad Dressing


  •  4 (4 oz each) skinless, boneless chicken breasts
  •  3 1/2 cups cooked wild rice (about 1 cup uncooked)
  •  1 cup sliced green onions
  •  1 cup seedless green grapes, halved
  •  1/4 cup chopped pecans, toasted
  •  1 cup raspberry marmalade
  •  1/3 cup Dressed in Style Red Raspberry Salad Dressing


  • Spray a large skillet with non-stick cooking spray.
  • Heat over medium-high heat until hot.
  • Add chicken: cook 2 minutes on each side or until lightly browned.
  • Place chicken in an 11 x 7 inch baking dish coated with cooking spray.
  • Bake at 450 degrees for 20 minutes or until cooked through.
  • Remove chicken; cool and cut into 1/4 inch strips.
  • In a large bowl, combine chicken, rice, green onions, grapes, and pecans.
  • Mix Dressed In Style Red Raspberry Salad Dressing and raspberry marmalade and pour over mixture.
  • Toss well.
  • Serve salad at room temperature on lettuce lined plates.