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Chicken and Rice Salad Veronique

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“Entered for safe-keeping for ZWT5. From Woman's World, June 01, 2009. A variation on a French classic. The tarragon must be fresh, not dried.”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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