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Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing

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Wild rice and pecans lend great texture and nuttiness to this creative salad that's perfectly balanced with the subtle sweetness of grapes and orange marmalade.  Wild "rice", which is actually a semi-aquatic grass, is high in fiber and is beautifully enhanced with savory flavor when cooked in broth.

Ingredients

3.5 cups Swanson® Vegetable Broth1 cup uncooked wild rice (about 3 1/2 cups cooked)0.5 cup orange marmalade0.25 cup balsamic vinegar2 tablespoons olive oil4 grilled chicken breast, cut into strips8 green onion, sliced (about 1 cup)1 cup green seedless grapes cut in half0.25 cup chopped pecans, toasted

Instructions

Heat the broth in a 2-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 45 minutes or until tender.  Remove the saucepan from the heat and let cool.Beat the marmalade, vinegar and oil in a medium bowl with a fork or whisk.  Season as desired.Place the chicken, rice, green onions, grapes and pecans into a large bowl.  Add the marmalade mixture and toss to coat.
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