Warm Chicken And Rice Salad

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"This is a beautiful dish I came up with while trying to jazz up a grilled chicken salad. Currants add a unique flavor that goes nicely with the tarragon dressing while the cashews provide a refreshing crunch." - Judy Kaplan, Forest Hills, New York
== Ingredients ==
* 1/4 cup seasoned rice vinegar
* 1 tablespoon extra virgin olive oil
* 2 teaspoons finely chopped fresh tarragon
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon black pepper
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Cooking spray
* 6 cups gourmet salad greens
* 2 cups hot cooked brown and wild rice blend
* 1 cup (4 ounces) crumbled feta cheese
* 1/2 cup dried currants
* 2 tablespoons dry-roasted cashews, salted
== Directions ==
# To prepare dressing, combine first 5 ingredients, stirring well with a whisk.
# To prepare salad, sprinkle chicken with salt and 1/4 teaspoon pepper.
# Heat a nonstick grill pan coated with cooking spray over medium-high heat.
# Add chicken; cook 5 minutes on each side or until done.
# Cut chicken into thin slices, and keep warm.
# Place greens in a large bowl.
# Drizzle 1/4 cup dressing over greens; toss gently to coat.
# Combine rice and remaining dressing, tossing to coat.
# Divide greens evenly among 4 plates, and spoon 1/2 cup rice mixture over each serving.
# Top each serving with 1 chicken breast half, and sprinkle each serving with 1/4 cup cheese, 2 tablespoons currants, and 1 1/2 teaspoons nuts.
Yield: 4 servings
Category:American Recipes
Category:American Salads
Category:Main Dish Salad Recipes
Category:Healthy Main Dishes
Category:Healthy Salads
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Category:Quick and Easy Main Dishes
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Category:Olive oil Recipes
Category:Oil Recipes
Category:Tarragon Recipes
Category:Dijon mustard Recipes
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Category:Leafy and salad vegetable Recipes
Category:Rice Recipes
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Category:Currant Recipes
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Category:Salad Recipes
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Category:Grilled Recipes
Category:Barbecue Recipes