Chicken Salad with Rice, Pecans, Grapes and Orange Dressing

Prep Time 15 min
Cook Time 24 Min
Servings 4
Difficulty N/A

Ingredients

  • 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

Directions

  • Step 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.

  • Step 2

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

  • Step 3

    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.

  • Step 4

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

  • Step 5

    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.

Serving size
(1/4)

  • Calories 380
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3g
  • Cholesterol 65mg
  • Sodium 230mg
  • Potassium 0mg
  • Total Carbohydrates 52g
  • Dietary Fiber 4g
  • Sugars 8g
  • Protein 33g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

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

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