Unlikely Chicken Salad & Tarragon Mustard Vinaigrette Dressing
This is REALLY tasty.
keywords: salad - meat, chicken, sauces/dips/spreads
4 small boneless, skinless chicken breasts (4 oz. ea.)
1/3 C fat-free plain yogurt
1/3 C apricot or raspberry all-fruit preserves
1 T. dijon mustard
1 pkg baby spinach
1 box long grain and wild rice
optional: 1/4 C white rice
1 can mandarin oranges, drained
small package slivered almonds
Preheat oven to 350 degrees. Rinse chicken breasts in cold water, pat dry with paper towel. Place in a small shallow baking dish in a single layer. Combine yogurt, preserves, and mustard, spread over hte chicken breasts, and bake uncovered for 45 minutes.
While chicken is baking, cook rice according to package directions. (1/4 C white rice and 1/2 C water can be added to brown rice).
Wash spinach and arrange bed of spinach on plates. Top the bed of spinach with the rice. When the chicken is done, slice it into strips and place it on top of the rice. Arrange the mandarin oranges around the chicken, and top with a small amount of slivered almonds. Drizzle with Tarragon Mustard Vinaigrette.
Tarragon Mustard Vinaigrette
3 T orange juice concentrate
1-2 T chopped fresh tarragon
2 tsp worchestershire sauce
1/4 C rice vinegar
2 tsp sesame oil
1/2 T fresh or frozen chives, minced
2 tsp dijon mustard
Mix all ingredients together in a small bowl. Dressing can be made ahead and refrigerated up to one week.
keywords: salad - meat, chicken, sauces/dips/spreads
4 small boneless, skinless chicken breasts (4 oz. ea.)
1/3 C fat-free plain yogurt
1/3 C apricot or raspberry all-fruit preserves
1 T. dijon mustard
1 pkg baby spinach
1 box long grain and wild rice
optional: 1/4 C white rice
1 can mandarin oranges, drained
small package slivered almonds
Preheat oven to 350 degrees. Rinse chicken breasts in cold water, pat dry with paper towel. Place in a small shallow baking dish in a single layer. Combine yogurt, preserves, and mustard, spread over hte chicken breasts, and bake uncovered for 45 minutes.
While chicken is baking, cook rice according to package directions. (1/4 C white rice and 1/2 C water can be added to brown rice).
Wash spinach and arrange bed of spinach on plates. Top the bed of spinach with the rice. When the chicken is done, slice it into strips and place it on top of the rice. Arrange the mandarin oranges around the chicken, and top with a small amount of slivered almonds. Drizzle with Tarragon Mustard Vinaigrette.
Tarragon Mustard Vinaigrette
3 T orange juice concentrate
1-2 T chopped fresh tarragon
2 tsp worchestershire sauce
1/4 C rice vinegar
2 tsp sesame oil
1/2 T fresh or frozen chives, minced
2 tsp dijon mustard
Mix all ingredients together in a small bowl. Dressing can be made ahead and refrigerated up to one week.