Chicken Salad with Rice, Pecans, Grapes and Orange Dressing

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


  • 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


  • 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

    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 3

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

  • Step 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.