Chicken and Rice Salad Veronique

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: 30 mins
• 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.