Brown and Wild Rice Chicken Salad

START TO FINISH: 20 minutes

Makes: 6 servings

1 6-ounce box brown-and-wild rice mix

3 tablespoons tarragon-flavored vinegar

1 tablespoon honey-Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup plus 1 tablespoon canola oil

1 pound boneless, skinless chicken breast, cut into ¼-inch strips

1 Gala apple, cored and chopped

6 scallions, trimmed and chopped

2 large ribs celery, sliced

½ cup toasted pecan pieces

½ cup dried cranberries

Lettuce leaves for garnish (optional)

Prepare rice mix following package directions. In a small bowl, mix vinegar, mustard, salt and pepper. Whish in ¼ cup oil. Set aside. In a large skillet, heat 1 tablespoon oil over high heat. Add chicken strips; sauté for 4 to 6 minutes, until lightly browned. Place chicken on a plate; cover and set aside.

In a bowl, combine apple, scallions, celery, pecans and cranberries. Add rice, vinegar mixture and chicken. Line a serving bowl with lettuce leaves (optional); spoon in salad. Serve immediately or refrigerate and serve cold.

NUTRITION FACTS PER SERVING:

435 calories

21 g protein

38 g carbohydrate

23 g fat (2g saturated)

4 g fiber