Chicken, Arugula, and Wild Rice Salad with Sauteed Apples

recipe
Here, the distinctive flavor of the rice is enhanced by both the spiciness of the arugula and the sweetness of the apples.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 27 %
Fat 9.3 g
Satfat 2.6 g
Monofat 4.8 g
Polyfat 1 g
Protein 20.6 g
Carbohydrate 37.6 g
Fiber 4 g
Cholesterol 45 mg
Iron 1.1 mg
Sodium 555 mg
Calcium 86 mg

Ingredients

Vinaigrette:
1/4 cup champagne vinegar or white wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Salad:
1 3/4 cups water
2/3 cup uncooked wild rice
2 Granny Smith apples, each cut into 8 wedges
1 1/2 tablespoons fresh lemon juice
3 cups trimmed arugula or spinach
2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
1 cup seedless red grapes, halved
1/4 cup (1 ounce) crumbled Gorgonzola or blue cheese

Preparation

To prepare vinaigrette, combine first 8 ingredients in a jar. Cover jar tightly, and shake vigorously; set aside.

To prepare salad, bring water to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer 1 hour or until tender.

Combine apple wedges and 1 1/2 tablespoons lemon juice in a small bowl, and toss well. Heat a nonstick skillet over medium-high heat; add apple mixture. Cook for 6 minutes or until tender, stirring frequently.

Combine cooked wild rice, arugula, chicken, grapes, and cheese in a large bowl. Add the vinaigrette, and toss well. Place 1 1/2 cups salad on each of 4 serving plates, and top each serving with 4 apple wedges.