Shelly's Recipe

CHICKEN SALAD WITH RICE, PECANS, GRAPES AND ORANGE DRESSING

Category: Salads - Poultry

4 (4 oz.) 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 tablespoon grated orange peel
1 cup orange marmalade
1/3 cup raspberry, cider or white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce (optional)

Heat oven to 450. Spray a large skillet with no-stick cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned. Spray an 11 x 7-inch baking dish with no-stick cooking spray; place chicken in prepared dish. Bake 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.

Combine in large bowl chicken strips, rice, green onions, grapes and pecans. Toss well and set aside.

Dressing: Combine orange peel, marmalade, vinegar, salt and pepper in small bowl; stir well. Pour over chicken mixture; toss well. Serve salad at room temperature, on lettuce-lined plates, if desired. Serves 4

TIP *To toast nuts: place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.