Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing
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
Ingredients
cost per recipe: $13.90
The price is determined by the national average.
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3 1/2
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
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1
cup uncooked wild rice (about 3 1/2 cups cooked)
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1/2
cup orange marmalade
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1/4
cup balsamic vinegar
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2
tablespoons olive oil
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4
grilled chicken breast, cut into strips
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8
green onion, sliced (about 1 cup)
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1
cup green seedless grapes cut in half
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1/4
cup chopped pecans, toasted
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.
