Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing recipe

7 servings

4 (4 ounce) skinless, boneless chicken breasts

3 1/2 cups cooked wild rice

1 cup sliced green grapes

1 cup sliced green onions (optional)

1/4 cup chopped pecans, toasted (optional)

1 tablespoon grated pecans, toasted (optional)

1 tablespoon grated orange rind

1 cup Smucker's® Sugar Free Orange Marmalade

1/3 cup raspberry vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

CRISCO® Cooking Spray

Spray a large skillet with Crisco cooking spray: heat over medium-high heat until hot.

Add chicken; cook 2 minutes on each side or until lightly browned.

Place chicken in an 11x17-inch baking dish coated with cooking spray.

Bake at 450 for 20 minutes or until cooked through.

Remove chicken: cook and cut into 1/4-inch strips.

In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired.

Toss well and set aside.

In a small bowl, combine orange rind and next 4 ingredients; stir well.

Pour over chicken mixture; toss well.

Serve salad at room temperature, on lettuce-lined plates, if desired.