Shelly's Recipe

CHICKEN SALAD WITH WILD RICE, PECANS, GRAPES AND ORANGE DRESSING

Category: Salads - Poultry

4 (4 oz) skinless, boneless chicken breasts
3 1/2 cups cooked wild rice
1 cup sliced green grapes
1 cup sliced green onions (optional)
1/4 cup chopped pecans, toasted (optional)
1 tbsp grated pecans, toasted (optional)
1 tbsp grated orange rind
1 cup sugar free orange marmalade
1/3 cup raspberry vinegar
1/4 tsp salt
1/8 tsp pepper

Spray a large skillet with 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 11x17-inch baking dish coated with cooking spray. Bake at 450 for 20 minutes or until cooked through. Remove chicken: cook and cut into 1/4-inch strips.

In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired. Toss well and set aside. In a small bowl, combine orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well. Serve salad at room temperature, on lettuce-lined plates, if desired. Serves 4