{ White-and-Wild Rice Chicken Salad }

I love having someone to cook for! It's seriously the best. And Matt loves eating whatever I make, so I feel like it's a win-win! Here's a new recipe I tried the other day that made my mouth water for more...

NOTE: I only cook food with 10 ingredients or less, all of which must be in my cupboard or easily accessible at Trader Joes, and it must take no longer than 45 min. to prepare. So if you're like me, you'll like this one...

INGREDIENTS:
6 oz box white-and-wild rice mix
3 tbl tarragon-flavored vinegar
1 tbl honey-Dijon mustard
1/4 tsp salt
1/4 pepper
1/4 c + 1 tbl vegetable oil
1 lb boneless, skinless chicken breast
1 Gala apple, cored, chopped
6 scallions, trimmed and chopped
2 large ribs celery, chopped
1/2 c toasted pecans (I candied mine!)
1/2 c dried cranberries

DIRECTIONS:
In small bowl, mix 3 tablespoons tarragon-flavored vinegar, 1 tablespoon honey-Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in 1/4 cup vegetable oil.

In large skillet, heat 1 tablespoon vegetable oil over high heat. Add 1 pound boneless, skinless chicken breasts, cut 1/4-inch wide strips; saute 4 to 6 minutes or until cooked through and lightly browned. Remove chicken to bowl; cover.

In same skillet, prepare 6-ounce box white-and-wild rice mix following package directions, using very hot water, about 20 minutes.

Meanwhile, in large bowl, combine 1 Gala apple, cored and chopped, 6 scallions, chopped, 2 large ribs celery, chopped, 1/2 cup toasted pecan pieces and 1/2 cup dried cranberries.

Add hot rice, chicken and tarragon-Dijon dressing. Serve immediately, or refrigerate and serve cold.

Makes: 6 servings at $1.75 each
Nutrient Value Per Serving: 406 calories, 20g fat (2g saturated), 21g protein, 36g carbohydrates, 3g fiber, 560mg sodium, 44mg cholesterol.