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Chicken Salad with Rice, Pecans, Grapes and Orange Dressing

Prep Time: 15 Minute(s)
Cook Time: 24 Minute(s)
Yield: 4 servings


  • Crisco® Original No-Stick Cooking Spray
  • 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 Smucker's® Sugar Free Orange Marmalade
  • 1/3 cup raspberry, cider or white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce


  1. HEAT oven to 450°F. 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.
  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. Remove chicken; cool and cut into 1/4-inch strips.
  3. COMBINE in large bowl chicken strips, rice, green onions, grapes and pecans. Toss well and set aside.
  4. 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.
  5. *To toast nuts: place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Nutrition Facts

Serving Size (1/4), Calories 380 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 65mg, Sodium 230mg, Total Carbohydrate 52g (Dietary Fiber 4g, Sugars 8g), Protein 33g; Percent Daily Value*: Vitamin A 6%, Vitamin C 20%, Calcium 4%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

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