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

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Serve salad at room temperature, on lettuce-lined plates, if desired.