↞ recipe box start page
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHICKEN SALAD WITH RICE, PECANS, GRAPES AND ORANGE DRESSING
view my recipes
print
save
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Salad With Wild Rice, Pecans, Grapes And Orange Dressing
by sgre52160
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 pec
by sgre52160
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 pec
* Chicken Salad With Grapes And Pecans *
by sgre52160
1/2 cup mayonnaise and sour cream 1 tbsp fresh lemon juice 1 tsp salt 1/2 tsp pepper 2 lbs skinned and boned chicken breasts, cooked and chopped 1 1/2 cups diced celery 2 green onions, diced 5
by sgre52160
1/2 cup mayonnaise and sour cream 1 tbsp fresh lemon juice 1 tsp salt 1/2 tsp pepper 2 lbs skinned and boned chicken breasts, cooked and chopped 1 1/2 cups diced celery 2 green onions, diced 5
Roasted Brussels Sprouts W/ Grapes & Pecans
by ICOOK2
You want to use black or red seedless grapes, not green ones. Cut the stems off the Brussels sprouts and cut them in half. Cut the grapes in half and toss them on a baking sheet w/ the sprouts.
by ICOOK2
You want to use black or red seedless grapes, not green ones. Cut the stems off the Brussels sprouts and cut them in half. Cut the grapes in half and toss them on a baking sheet w/ the sprouts.
Chicken Salad With Grapes
by suemunzlinger
4 cups diced cooked chicken (about 2 pounds) Juice and zest of 1 lemon 1 cup pecans, toasted and coarsely chopped 2 to 3 celery ribs, cut into small pieces 2 to 3 tablespoons finely-chopped onion
by suemunzlinger
4 cups diced cooked chicken (about 2 pounds) Juice and zest of 1 lemon 1 cup pecans, toasted and coarsely chopped 2 to 3 celery ribs, cut into small pieces 2 to 3 tablespoons finely-chopped onion
Romaine And Gorgonzola Salad With Roasted Garlic Dressing And Spiced Pecans
by sgre52160
6 tbsp olive oil 10 large garlic cloves, unpeeled 2 tbsp honey, apple cider vinegar and apple cider 1 tbsp Dijon mustard 8 cups bite-size pieces romaine lettuce (1 large head) 1 cup crumbled G
by sgre52160
6 tbsp olive oil 10 large garlic cloves, unpeeled 2 tbsp honey, apple cider vinegar and apple cider 1 tbsp Dijon mustard 8 cups bite-size pieces romaine lettuce (1 large head) 1 cup crumbled G
view more member recipes
related CDKitchen recipes
Buffet Chicken Salad
Crackling Frosted Grapes
Chicken Salad With Grapes
White Sangria With Peaches And Frozen Grapes
Orange Cream Cheese Fruit Salad Dressing
Japanese Chicken Salad
Chunky Chicken Salad
Baked Pork Loin Chops With Orange Rice
Italian Dressing Chicken Marinade
Chicken Reuben Bake