Chicken Salad With Wild Rice, Pecans and Grapes With Orange Dres |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 7 |
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This chicken salad is loaded with ingredients that I love and go so well together. Cooking time does not include time to cook the rice. Ingredients:
nonstick cooking spray |
4 (4 ounce) boneless skinless chicken breasts |
3 1/2 cups cooked wild rice (about 1 cup uncooked) |
1 cup sliced green onion |
1 cup green seedless grape, halved |
1/4 cup chopped pecans, toasted |
1 tablespoon orange zest |
1 cup orange marmalade |
1/3 cup raspberry vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 450.
2. Spray a large skillet with cooking spray; heat over medium heat until hot. Add chicken, cook 2 minutes on each side or until lightly browned.
3. Spray 11x7-inch baking dish with cooking spray. Place chicken in dish. Bake at 450 for 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
4. Combine chicken, rice, green onions, grapes and pecans in large bowl. Toss well and set aside.
5. Combine the orange peel and remaining 4 ingredients in small bowl; stir well.
6. Pour over salad; toss well.
7. Serve salad at room temperature, on lettuce-lined plates, if desired.
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