Crisco® Original No-Stick Cooking Spray
4 (4 oz.) skinless, boneless chicken breasts
3 1/2 cups cooked wild rice (about 1 cup uncooked)
1 cup sliced green onions
1 cup seedless green grapes, halved
1/4 cup chopped pecans, toasted*
1 tablespoon grated orange peel
1 cup Smucker's® Orange Sugar Free Marmalade
1/3 cup raspberry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce (optional)
1.
HEAT oven to 450°F. Spray a large skillet with no-stick cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.
2.
SPRAY an 11 x 7-inch baking dish with no-stick cooking spray; place chicken in prepared dish. Bake 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
3.
COMBINE in large bowl chicken strips, rice, green onions, grapes and pecans, if desired. Toss well and set aside.
4.
COMBINE orange peel, marmalade, vinegar, salt and pepper in small bowl; stir well. Pour over chicken mixture; toss well. Serve salad at room temperature, on lettuce-lined plates, if desired.
TIP
*To toast nuts: place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Yield: 7 servings
