This quick and easy salad is perfect for busy days.
3 tablespoon tarragon-flavored Vinegar1 tablespoon honey-Dijon Mustard1/4 teaspoon each Salt and Pepper1/4 cup Oil1 pound boneless, skinless Chicken breasts1 (6 oz) box wild Rice mix (like Sargento Bistro Blends)1 gala Apple, cored and chopped2 large Celery stalks, chopped1/2 cup toasted Pecans
In bowl, mix vinegar, honey-dijon mustard, salt and pepper. Whisk in oil and set aside.In large skillet, heat 1 tbsp oil over high heat. Add chicken breasts, cut in 1/4-inch wide strips; saute 6 minutes, until slightly browned.Remove to bowl; cover. In same skillet, prepare 6 ounce box of wild rice mix according to package directions. Meanwhile, in large bowl, combine apple, celery, and pecans. Add hot rice, chicken and dressing. Serve immediately.
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