Warm Chicken and Rice Salad

"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

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Nutritional Information

Amount per serving
  • Calories: 452
  • Calories from fat: 30%
  • Fat: 15.3g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 37.3g
  • Carbohydrate: 42.5g
  • Fiber: 3.7g
  • Cholesterol: 99mg
  • Iron: 3.8mg
  • Sodium: 1001mg
  • Calcium: 278mg


  • 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


  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.
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