Chicken and Rice Salad Veronique

Ingredients

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

Directions

1. 1

   PREPARE CHICKEN:.

2. 2

   Sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.

3. 3

   Coat large nonstick skillet with cooking spray; heat over medium-high heat.

4. 4

   Add chicken; cook 10 minutes.

5. 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. 6

   Remove chicken to cutting board; cool.

7. 7

   PREPARE DRESSING:.

8. 8

   Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.

9. 9

   PREPARE FIXINGS AND ASSEMBLE:.

10. 10

    Transfer 1/4 cup dressing to bowl. Add rice, grapes, and walnuts to coat.

11. 11

    Slice chicken.

12. 12

    Arrange spinach leaves on platter; top with rice mixture.

13. 13

    Add decorative rows of chicken slices, apple slices and onion slices.

14. 14

    Drizzle with remaining dressing.