Chicken And Rice Salad Veronique

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 cups cooked rice, drained and cooled
• 1 1/2 lbs boneless skinless chicken breast halves
• 1/4 teaspoon pepper
• 2 tablespoons fresh tarragon, chopped (divided into 1 tbsp & 1 tbsp)
• 1/4 teaspoon salt
• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 2 cups red seedless grapes or 2 cups green seedless grapes, halved
• 1/2 cup walnut pieces, toasted
• 3 ounces baby spinach (4 cups)
• 1 apple, thinly sliced
• 1/3 cup red onion, thinly sliced

Recipe

• 1 prepare chicken:.
• 2 sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
• 3 coat large nonstick skillet with cooking spray; heat over medium-high heat.
• 4 add chicken; cook 10 minutes.
• 5 turn chicken over; reduce heat to medium. cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees f).
• 6 remove chicken to cutting board; cool.
• 7 prepare dressing:.
• 8 whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
• 9 prepare fixings and assemble:.
• 10 transfer 1/4 cup dressing to bowl. add rice, grapes, and walnuts to coat.
• 11 slice chicken.
• 12 arrange spinach leaves on platter; top with rice mixture.
• 13 add decorative rows of chicken slices, apple slices and onion slices.
• 14 drizzle with remaining dressing.