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Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing

Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing

5 1

Wild rice and pecans lend great texture and nuttiness to this creative salad that's perfectly balanced with the subtle sweetness of grapes and orange marmalade.  Wild "rice", which is actually a semi-aquatic grass, is high in fiber and is beautifully enhanced with savory flavor when cooked in broth.

serves 6 people


cost per recipe: $14.47

The price is determined by the national average.

  • 3 1/2

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1

    cup uncooked wild rice (about 3 1/2 cups cooked)

  • 1/2

    cup orange marmalade

  • 1/4

    cup balsamic vinegar

  • 2

    tablespoons olive oil

  • 4

    grilled chicken breast, cut into strips

  • 8

    green onion, sliced (about 1 cup)

  • 1

    cup green seedless grapes cut in half

  • 1/4

    cup chopped pecans, toasted

view nutrition info

How to Make It

Step 1

Heat the broth in a 2-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 45 minutes or until tender.  Remove the saucepan from the heat and let cool.

Step 2

Beat the marmalade, vinegar and oil in a medium bowl with a fork or whisk.  Season as desired.

Step 3

Place the chicken, rice, green onions, grapes and pecans into a large bowl.  Add the marmalade mixture and toss to coat.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth


Ratings & Reviews

  • Bill N.

    March 20, 2007

    Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing

    Very,very tasty especially when cooled in the refrigerator for one hour prior to serving.

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