Chicken and Rice Salad Veronique |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Woman's World, June 01, 2009. A variation on a French classic. The tarragon must be fresh, not dried. Ingredients:
3 cups cooked rice, drained and cooled |
1 1/2 lbs boneless skinless chicken breast halves |
1/4 teaspoon pepper |
2 tablespoons fresh tarragon, chopped (divided into 1 tbsp & 1 tbsp) |
1/4 teaspoon salt |
1/3 cup olive oil |
3 tablespoons apple cider vinegar |
2 tablespoons dijon mustard |
1/2 teaspoon salt |
2 cups red seedless grapes or 2 cups green seedless grapes, halved |
1/2 cup walnut pieces, toasted |
3 ounces baby spinach (4 cups) |
1 apple, thinly sliced |
1/3 cup red onion, thinly sliced |
Directions:
1. PREPARE CHICKEN:.
2. Sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
3. Coat large nonstick skillet with cooking spray; heat over medium-high heat.
4. Add chicken; cook 10 minutes.
5. Turn chicken over; reduce heat to medium. Cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees F).
6. Remove chicken to cutting board; cool.
7. PREPARE DRESSING:.
8. Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
9. PREPARE FIXINGS AND ASSEMBLE:.
10. Transfer 1/4 cup dressing to bowl. Add rice, grapes, and walnuts to coat.
11. Slice chicken.
12. Arrange spinach leaves on platter; top with rice mixture.
13. Add decorative rows of chicken slices, apple slices and onion slices.
14. Drizzle with remaining dressing.
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