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Chicken and Rice Salad with Orange Dressing
Source: Smucker's

Chicken and wild rice with a delicious orange marmalade sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 7 servings
Amount Per Serving
Calories 260.4
Total Carbs 33.7 g
Dietary Fiber 2.0 g
Sugars 13.7 g
Total Fat 4.3 g
Saturated Fat 0.5 g
Unsaturated Fat 1.3 g
Potassium 338.5 mg
Protein 20.7 g
Sodium 133.7 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Other Carbs , 1 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat oven to 450 degrees F. Spray a large skillet with no-stick cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.
  2. Spray an 11 x 7-inch baking dish with no-stick cooking spray; place chicken in prepared dish. Bake 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
  3. Combine in large bowl chicken strips, rice, green onions, grapes, and pecans, if desired. Toss well and set aside.
  4. Combine orange peel, marmalade, vinegar, salt and pepper in small bowl; stir well. Pour over chicken mixture; toss well. Serve salad at room temperature, on lettuce-lined plates, if desired.

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