icon Grilled Chicken Salad With Wild Rice, Pecans, Grapes, and Orange Dressing


  • 4 (4 oz.) skinless, boneless chicken breasts
  • 3 1/2 cups cooked wild rice (about 1 cup uncooked)
  • 1 cup sliced green onions
  • 4 stalks celery, diced
  • 1 cup seedless green grapes, halved
  • 1/4 cup chopped pecans, toasted
  • 1 tablespoon grated orange rind
  • 1 cup orange marmalade
  • 2/3 cup raspberry vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cuo olive oil
  • salt and pepper


  1. Mariade chicen breast in a mixture of 1/3 cup olive oil, 1/3 cup raspberry vinegar, salt and pepper. Grill chicken on open fire or in a  stove-top grill pan until done. Remove chicken; cool and cut into ¼-inch strips.
  2. 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 the orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well.
  3. Serve salad at room temperature, on lettuce-lined plates, if desired.
  4. YIELD: Makes 7 servings.
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    Last updated: May 21, 2005