How To Prepare
1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2. Combine broth and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
4. Combine cooked rice, chicken, celery, carrots, cranberries, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

Chicken and Wild Rice Salad

Servings

Ingredients

Dressing

1/4 cup fig vinegar or white wine vinegar
2 teaspoons Splenda
1 teaspoon Dijon mustard
1 garlic clove, minced
2 tablespoons canola oil

Remaining ingredients:

2 cups no salt added chicken broth
1 1/2 cups uncooked wild rice
Cooking spray
1 pound skinless, boneless, chicken breast
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries (unsweetened)
2 tablespoons minced red onion

Servings

Ingredients

Dressing

1/4 cup fig vinegar or white wine vinegar
2 teaspoons Splenda
1 teaspoon Dijon mustard
1 garlic clove, minced
2 tablespoons canola oil

Remaining ingredients:

2 cups no salt added chicken broth
1 1/2 cups uncooked wild rice
Cooking spray
1 pound skinless, boneless, chicken breast
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries (unsweetened)
2 tablespoons minced red onion

Share this Recipe

Chicken Spinach and Pear Salad

Servings

Ingredients

1 large 12oz skinless, boneless, chicken breast
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoons whole grain mustard seed
8 cups washed baby spinach
4 endives cut lengthwise into thin wedges
1 pear thinly sliced
1 teaspoon black pepper ground
1 Tablespoon Splenda

Servings

Ingredients

1 large 12oz skinless, boneless, chicken breast
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoons whole grain mustard seed
8 cups washed baby spinach
4 endives cut lengthwise into thin wedges
1 pear thinly sliced
1 teaspoon black pepper ground
1 Tablespoon Splenda

Instructions

Directions Slice the chicken breast in half horizontally to make 2 thin cutlets; season with pepper. Spray a large nonstick skillet over medium-high heat with Pam cooking spray. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice. Whisk the vinegar, lemon juice, mustard, Tablespoon of Splenda, and pepper to taste in a large bowl until blended. Add the chicken, spinach, endives, and, pear, and more pepper to taste; toss to combine. Divide among bowls and serve.

Share this Recipe