ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Chicken and Rice Salad

Yield 4 servings
"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

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.