Spinach & Wild Rice Salad With Pecan Crusted Chicken

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!