Recipe by SMUCKER'S®
"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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4 (4 ounce)
skinless, boneless chicken breasts
3 1/2 cups
cooked wild rice
sliced green grapes
sliced green onions
chopped pecans, toasted
grated pecans, toasted
grated orange rind
Smucker's® Sugar Free Orange Marmalade
CRISCO® Cooking Spray
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!
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.
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!
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.
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.
AWESOME!! THIS WAS A GREAT & EASY RECIPE. INSTEAD OF COOKING THE CHICKEN AT HOME, I PURCHASED AN ALREADY COOKED CHICKEN (DEFINITE TIME SAVER). ANOTHER SUGGESTION--WITH THANKSGIVING COMING UP, THIS WOULD BE A GREAT OPTION FOR LEFTOVER TURKEY.
This was a yummy combination of flavors, and is a great way to use leftover roast chicken, too.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 48
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