Chicken, Wild Rice, Grapes,& Pecan Salad w/Orange vinegrette Dressing

Ingredients:

•	No-Stick Cooking Spray
•	4 (4 oz.) skinless, boneless chicken breasts
•	3 1/2 cups cooked wild rice (about 1 cup uncooked)
•	1 cup sliced green onions
•	1 cup seedless green grapes, halved
•	1/4 cup chopped pecans, toasted*
•	1 tablespoon grated orange peel
•	1 cup  Sugar Free  or Regular Oange vineOrange Marmalade
•	1/3 cup raspberry, cider or white wine vinegar
•	1/4 teaspoon salt
•	1/8 teaspoon pepper
•	Lettuce (your choice...I use romaine)

Directions:

1	HEAT oven to 450°F. Spray a large skillet with no-stick cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.
2	SPRAY an 11 x 7-inch baking dish with no-stick cooking spray; place chicken in prepared dish. Bake 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
3	COMBINE in large bowl chicken strips, rice, green onions, grapes and pecans. Toss well and set aside.
4	COMBINE orange peel, marmalade, vinegar, salt and pepper in small bowl; stir well. Pour over chicken mixture; toss well. Serve salad at room temperature, on lettuce-lined plates, if desired.
TIP	*To toast nuts: place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.