Warm Chicken And Rice Salad

• Dressing:
• 1/4 cup seasoned rice vinegar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons finely chopped fresh tarragon
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• Salad:
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 6 cups gourmet salad greens
• 2 cups hot cooked brown and wild rice blend
• 1 cup (4 ounces) crumbled feta cheese
• 1/2 cup dried currants
• 2 tablespoons dry roasted cashews, salted

1. To prepare dressing, combine first 5 ingredients, stirring well with a whisk.
2. To prepare salad, sprinkle chicken with salt and 1/4 teaspoon pepper. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices, and keep warm.
3. Place greens in a large bowl. Drizzle 1/4 cup dressing over greens; toss gently to coat. Combine rice and remaining dressing, tossing to coat.
4. Divide the greens evenly among 4 plates, and spoon 1/2 cup rice mixture over each serving. Top each serving with 1 chicken breast half; sprinkle each serving with 1/4 cup cheese, 2 tablespoons currants, and 1 1/2 teaspoons nuts.

dressing, rice vinegar, extravirgin olive oil, tarragon, mustard, black pepper, salad, skinless, salt, pepper, cooking spray, gourmet salad greens, brown, feta cheese, currants, cashews

Taken from www.myrecipes.com/recipe/warm-chicken-rice-salad (may not work)