Chicken and Rice Salad Veronique

Submitted by KateL

"Entered for safe-keeping for ZWT5. From Woman's World, June 01, 2009. A variation on a French classic. The tarragon must be fresh, not dried."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 3 cups cooked rice, drained and cooled
• 1 1⁄2 lbs boneless skinless chicken breast halves
• 1⁄4 teaspoon pepper
• 2 tablespoons fresh tarragon, chopped (divided into 1 Tbsp & 1 Tbsp)
• 1⁄4 teaspoon salt
• 1⁄3 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1⁄2 teaspoon salt
• 2 cups red seedless grapes or 2 cups green seedless grapes, halved
• 1⁄2 cup walnut pieces, toasted
• 3 ounces Baby Spinach (4 cups)
• 1 apple, thinly sliced
• 1⁄3 cup red onion, thinly sliced

directions

1. PREPARE CHICKEN:.
2. Sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
3. Coat large nonstick skillet with cooking spray; heat over medium-high heat.
4. Add chicken; cook 10 minutes.
5. Turn chicken over; reduce heat to medium. Cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees F).
6. Remove chicken to cutting board; cool.
7. PREPARE DRESSING:.
8. Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
9. PREPARE FIXINGS AND ASSEMBLE:.
10. Transfer 1/4 cup dressing to bowl. Add rice, grapes, and walnuts to coat.
11. Slice chicken.
12. Arrange spinach leaves on platter; top with rice mixture.
13. Add decorative rows of chicken slices, apple slices and onion slices.
14. Drizzle with remaining dressing.

Reviews

[LucyS-D]

I love all the flavors in this salad! My co-workers were so jealous! Thanks for posting!

 

[Kittencalrecipezazz]

I made this a few days ago but somehow forgot to post my rating, I made this using grilled chicken but made the remainder of the recipe as stated, great combination of flavors this is a wonderful salad and one I will make again, thanks for sharing Kate made for ZWT/5