Fruited Chicken and Rice Salad

Savory Salads, p. 51

1 6-ounce package long-grain and wild rice mix

1 cup seedless red or green grapes, halved

¼ cup bottled oil-and-vinegar salad dressing

4 medium skinless, boneless chicken breast halves (about ¾ pound total)

½ teaspoon lemon-pepper seasoning

1 8-ounce can pineapple slices (juice pack)

Spinach (optional)

Prepare rice mix according to package directions, except do not add seasoning mix. Remove from heat; place in a colander and rinse with cold water. Transfer to a bowl. Stir in grapes and seasoning mix.

All I could find at Walmart were those packets of nuke-and-eat rice, so there was no seasoning packet involved.

Meanwhile, pour 1 tablespoon of the salad dressing into a large skillet. Add chicken and cook over medium heat until tender and no longer pink, turning once. Sprinkle chicken with lemon-pepper. Remove chicken from skillet and cool slightly.

For dressing, drain pineapple slices, reserving ¼ cup juice. Combine reserved pineapple juice and the remaining salad dressing. Line 4 dinner plates with spinach leaves, if desired. Spoon rice, grape mixture onto plates. Halve pineapple slices. Arrange pineapple and chicken on top of rice mixture. Drizzle dressing over salads, If desired, garnish with fresh herb and lemon peel strips.

I made the chicken, uh, extra crispy.

My Rating: 4/5 "I have no idea by what stretch of the imagination they call this a 'salad.' It's chicken on rice. But it had a lot of nice flavors and great combinations of of sweet and savory."