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

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

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"A simple orange marmalade dressing - made with Smucker's® Sugar Free Orange Marmalade, raspberry vinegar, and orange zest - gives this salad a fresh, Spring taste."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2004

I brought this to a baby shower last week and it was a BIG hit! Everyone wanted the recipe. I did make a few minor changes however. As another reviewer noted, the sauce was a little thick so I added the juice of the orange I used for the orange rind and it was a bit tart so I added a few teaspons of balsamic vinegar. I used Raspberry Wine Vinegar (Reese's) which I think has more flavor than regular Raspberry Vinegar. Also, I marinated the chicken breasts in a Balsamic Vinaigrette salad dressing (Wishbone, Kraft, etc.) for about an hour and cooked them on the grill. I used a rice that was a combination of wild, red, white and brown (Texmati). It comes in a plastic bottle/jar. It was very nice because it doesn't stick together. The marmalade was the secret ingredient that no one could figure out. Husbands liked it too!

Most Helpful Critical Review
Mar 14, 2006

this was interesting--very different. my grocery store was out of sugar-free marmalade, so i just used regular--maybe that's why it seemed too sweet and overpowering for me. i'm not sure if i'll make it again, but it was fun to experiment with. the grapes, nuts, chicken, and rice were a great combo, i just might need to do some tweaking on the dressing.


24 Ratings

Apr 13, 2004

I made this as a side dish for Easter this year and got many compliments, although I thought that the chicken was pretty bland. I cut the chicken into about 1" chunks, which were too big, so I will definitely do the 1/4" strips next time, and maybe pre-season the chicken a little, at least with salt and maybe some garlic or onion powder. I also used regular orange marmalade instead of sugar free (I don't like the flavor of Nutra sweet) and red wine vinager instead of raspberry vinegar and those things worked just fine!

Apr 18, 2004

I made this recipe as a main dish and served cold - excellent for a hot day. I liked the flavor contrast. I did not have just wild rice, so I used 3 Success Rice brown and wild rice pouches (did not use seasoning enclosed with them); also, I did not have enough pecans, so I added some cashew nuts, crushed. Everything worked fine, but I thought that the dressing was too thick. Next time I'll increase the amount of raspberry vinegar to make the salad more juicy, and perhaps add more sliced grapes.

Jun 28, 2004

I seasoned the chicken a little, and I used 2 boxes of original rice-a -roni (white and wild rice mixed) without the seasoning pkt. I loved the flavor! This is a great side dish for pot-luck.

Nov 14, 2004


Apr 21, 2004

This was a yummy combination of flavors, and is a great way to use leftover roast chicken, too.

Jul 06, 2006

I found this recipe while looking for something to use up grapes. I made it for my picky family (myself included) with plain white rice, chicken, grapes, and pecans. We all love it! We tried the dressing but didn't like it, and I'm not sure what else would work as a dressing for picky eaters like us. It's nice and light for summer.


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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