Chicken and Rice Salad Veronique Recipe

Name: Chicken and Rice Salad Veronique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked rice, drained and cooled; 1 12 lbs boneless skinless chicken breast halves; ¼ teaspoon pepper; 2 tablespoons fresh tarragon, chopped (divided into 1 Tbsp & 1 Tbsp); ¼ teaspoon salt; ⅓ cup olive oil; 3 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; ½ teaspoon salt; 2 cups red seedless grapes or 2 cups green seedless grapes, halved; ½ cup walnut pieces, toasted; 3 ounces Baby Spinach (4 cups); 1 apple, thinly sliced; ⅓ cup red onion, thinly sliced

Servings: persons

3 cups cooked rice, drained and cooled
1 12 lbs boneless skinless chicken breast halves
¼ teaspoon pepper
2 tablespoons fresh tarragon, chopped (divided into 1 Tbsp & 1 Tbsp)
¼ teaspoon salt
⅓ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
½ teaspoon salt
2 cups red seedless grapes or 2 cups green seedless grapes, halved
½ cup walnut pieces, toasted
3 ounces Baby Spinach (4 cups)
1 apple, thinly sliced
⅓ cup red onion, thinly sliced

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.
6
Cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees F).
7
Remove chicken to cutting board; cool.
8
PREPARE DRESSING:.
9
Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
10
PREPARE FIXINGS AND ASSEMBLE:.
11
Transfer 1/4 cup dressing to bowl.
12
Add rice, grapes, and walnuts to coat.
13
Slice chicken.
14
Arrange spinach leaves on platter; top with rice mixture.
15
Add decorative rows of chicken slices, apple slices and onion slices.
16
Drizzle with remaining dressing.

994

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups cooked rice, drained and cooled, 1 12 lbs boneless skinless chicken breast halves, ¼ teaspoon pepper, 2 tablespoons fresh tarragon, chopped (divided into 1 Tbsp & 1 Tbsp), and more.

Yes, Chicken and Rice Salad Veronique falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and Rice Salad Veronique

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