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