Warm Chicken and Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a beautiful dish I came up with while trying to jazz up a grilled chicken salad. The currants add a unique flavor that goes quite nicely with the tarragon dressing while the cashews provide a refreshing crunch. -CL Reader Ingredients:
1/4 cup seasoned rice vinegar |
1 tablespoon extravirgin olive oil |
2 teaspoons finely chopped fresh tarragon |
1/2 teaspoon dijon mustard |
1/4 teaspoon black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
6 cups gourmet salad greens |
2 cups hot cooked brown and wild rice blend |
1 cup (4 ounces) crumbled feta cheese |
1/2 cup dried currants |
2 tablespoons dry roasted cashews, salted |
Directions:
1. To prepare dressing, combine first 5 ingredients, stirring well with a whisk.
2. To prepare salad, sprinkle chicken with salt and 1/4 teaspoon pepper. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices, and keep warm.
3. Place greens in a large bowl. Drizzle 1/4 cup dressing over greens; toss gently to coat. Combine rice and remaining dressing, tossing to coat.
4. Divide the greens evenly among 4 plates, and spoon 1/2 cup rice mixture over each serving. Top each serving with 1 chicken breast half; sprinkle each serving with 1/4 cup cheese, 2 tablespoons currants, and 1 1/2 teaspoons nuts.
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