Spinach & Wild Rice Salad With Pecan Crusted Chicken

15m
Prep Time
30-45m
Cook Time
45m
Ready In


"This is a great one dish dinner salad. And, perfect for those Fall and Winter months. I like to use spinach for this salad; but, you could always use a mix of your favorite greens. Obviously, you could use any recipe for a nut or pecan crusted chicken; but, this my own recipe that I love to use with this salad. As a main salad; I top each plate with 3-4 tenderloins; depending on what else I am serving with it. Cooking time will vary depending on the type of rice you use; as well as the recipe you use for the chicken. Also, you can make small side salad; or larger dinner salads."

Original is 3-6 servings
  • FOR CHICKEN
  • FOR SALAD
  • FOR CRANBERRY VINAIGRETTE

Nutritional

  • Serving Size: 1 (458.9 g)
  • Calories 507.3
  • Total Fat - 13.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 1.4 mg
  • Sodium - 216.7 mg
  • Total Carbohydrate - 88.9 g
  • Dietary Fiber - 13 g
  • Sugars - 24.9 g
  • Protein - 12.9 g
  • Calcium - 118.4 mg
  • Iron - 3.5 mg
  • Vitamin C - 54.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Rice ... Prepare your rice first; you want it to be completely cooled before adding it to the salad. I used a wild and white rice blend; however, you could always use just wild rice if you wanted. Simply cook according to package directions; and, this can also be made well in advance. And, these days; they have some quick cooking rice - so, use your favorite brand or mix.

Step 2

Chicken ... Remove the chicken from the refrigerator; and, set on the counter. Pat dry, and once warmed up a bit; season with salt and pepper. Follow the directions in http://www.recipezazz.com/recipe/easy-baked-pecan-crusted-turkey-tenderloins-21462. As the chicken cooks, prepare the vinaigrette and the salad. The chicken only takes 20 minutes or so to cook; which will give you enough time to make the salad and vinaigrette.

Step 3

Vinaigrette ... Add all the ingredients to a small bowl, and mix to combine. Then, cover and refrigerate until ready to use. You can even make this ahead of time. I often make this the day or night before.

Step 4

Salad ... Add your chilled rice, fennel, scallions, celery, apples and pears to large bowl; and toss with a little of the vinaigrette. You don't want to over dress your salad. Then, add the greens; and lightly toss until everything is combined. I like to serve a little extra vinaigrette on the side. I prefer to lightly dress my salads.

Step 5

Finish and Serve ... Plate the salad; and, top each dish with 2-4 warm chicken tenders (more or less depending on what else you are serving with the salad). Drizzle a bit more vinaigrette over the chicken and serve. As mentioned, this will make 3 large salads, or 4-6 smaller salads. A bowl of my 'Healthy Potato Soup,' or a creamy potato leek soup, would be a nice side dish; or, even a fruit salad. ENJOY!

Tips


No special items needed.

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