Smucker s Chicken Salad with Wild Rice Pecans
A flavorful chicken salad featuring wild rice, crunchy pecans, and sweet grapes—creamy, nutty, and perfect for lunch or picnics.
Ingredients
- 4 (4 ounce) skinless, boneless chicken breasts
- 3 1/2 cups cooked wild rice 1 cup sliced green grapes 1 cup sliced green onions (optional)
- 1/4 cup chopped pecans, toasted (optional)
- 1 tablespoon grated pecans, toasted (optional)
- 1 tablespoon grated orange rind 1 cup smucker's® sugar free orange marmalade
- 1/3 cup raspberry vinegar 1/4 teaspoon salt
- 1/8 teaspoon pepper crisco® cooking spray
Directions
- Spray a large skillet with Crisco cooking spray: heat over medium- high heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.
- Place chicken in an 11x17-inch baking dish coated with cooking spray. Bake at 450 for 20 minutes or until cooked through. Remove chicken: cook and cut into 1/4-inch strips.
- In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired. Toss well and set aside. In a small bowl, combine orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well.
- Serve salad at room temperature, on lettuce-lined plates, if desired.
