Warm Chicken and Rice Salad

recipe
"This is a beautiful dish I came up with while trying to jazz up a grilled chicken salad. The currants add a unique flavor that goes quite nicely with the tarragon dressing while the cashews provide a refreshing crunch." -CL Reader

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 452
Caloriesfromfat 30 %
Fat 15.3 g
Satfat 6.9 g
Monofat 5.8 g
Polyfat 1.3 g
Protein 37.3 g
Carbohydrate 42.5 g
Fiber 3.7 g
Cholesterol 99 mg
Iron 3.8 mg
Sodium 1001 mg
Calcium 278 mg

Ingredients

Dressing:
1/4 cup seasoned rice vinegar
1 tablespoon extravirgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
Salad:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
6 cups gourmet salad greens
2 cups hot cooked brown and wild rice blend
1 cup (4 ounces) crumbled feta cheese
1/2 cup dried currants
2 tablespoons dry roasted cashews, salted

Preparation

To prepare dressing, combine first 5 ingredients, stirring well with a whisk.

To prepare salad, sprinkle chicken with salt and 1/4 teaspoon pepper. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices, and keep warm.

Place greens in a large bowl. Drizzle 1/4 cup dressing over greens; toss gently to coat. Combine rice and remaining dressing, tossing to coat.

Divide the greens evenly among 4 plates, and spoon 1/2 cup rice mixture over each serving. Top each serving with 1 chicken breast half; sprinkle each serving with 1/4 cup cheese, 2 tablespoons currants, and 1 1/2 teaspoons nuts.

March 2003
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