Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

"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

Recipe by Cooking Light March 2003

Gallery

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

452 calories; calories from fat 30%; fat 15.3g; saturated fat 6.9g; mono fat 5.8g; poly fat 1.3g; protein 37.3g; carbohydrates 42.5g; fiber 3.7g; cholesterol 99mg; iron 3.8mg; sodium 1001mg; calcium 278mg.
Advertisement
Advertisement