Chicken Salad with Rice, Pecans, Grapes and Orange Dressing

Makes 4 servings

Prep time: 15 min.
Cooking time: 4 min.
Baking time: 20 min.

Ingredients

• No-Stick Cooking Spray
• 4 -skinless, (4 oz.) 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 Sugar Free Marmalade
• 1/3 - cup raspberry vinegar
• 1/4 - teaspoon salt
• 1/8 - teaspoon pepper
• Lettuce (optional)

Directions:

Preheat oven to 450°F. Spray a large skillet with no-stick cooking spray.

1. Heat skillet over medium heat until hot. Add chicken and cook 2 minutes on each side or until lightly browned.
2. 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.
3. Remove chicken. Cool and cut into 1/4-inch strips.
4. In a large bowl, combine chicken strips, rice, green onions, grapes and pecans, if desired.
5. Toss well and set aside.
6. In a small bowl, combine orange peel, marmalade, vinegar, salt and pepper. Stir well.
7. Pour over chicken mixture and toss well.
8. Serve salad at room temperature, on lettuce-lined plates, if desired.

Alan's Kitchen Tip:

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

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