Chicken and Rice Salad Veronique
photo by LucyS-D
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 709.77 ml cooked rice, drained and cooled
- 680.38 g boneless skinless chicken breast halves
- 1.23 ml pepper
- 29.58 ml fresh tarragon, chopped (divided into 1 Tbsp & 1 Tbsp)
- 1.23 ml salt
- 78.78 ml olive oil
- 44.37 ml apple cider vinegar
- 29.58 ml Dijon mustard
- 2.46 ml salt
- 473.18 ml red seedless grapes or 473.18 ml green seedless grapes, halved
- 118.29 ml walnut pieces, toasted
- 85.04 g Baby Spinach (4 cups)
- 1 apple, thinly sliced
- 78.78 ml red onion, thinly sliced
directions
- PREPARE CHICKEN:.
- Sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
- Coat large nonstick skillet with cooking spray; heat over medium-high heat.
- Add chicken; cook 10 minutes.
- Turn chicken over; reduce heat to medium. Cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees F).
- Remove chicken to cutting board; cool.
- PREPARE DRESSING:.
- Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
- PREPARE FIXINGS AND ASSEMBLE:.
- Transfer 1/4 cup dressing to bowl. Add rice, grapes, and walnuts to coat.
- Slice chicken.
- Arrange spinach leaves on platter; top with rice mixture.
- Add decorative rows of chicken slices, apple slices and onion slices.
- Drizzle with remaining dressing.
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Reviews
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!