Chicken and Wild Rice Salad with Cranberries and Pecans

prep 35 min cook 50 min serves 4

1 Cup brown and wild rice blend

1/4 teaspoon salt

1 Cup sugar snap peas, trimmed

1 skinless boneless chicken breast half

2 scallions, thinly sliced

1/3 cup dried cranberries

1/3 cup pecans toasted

6 tablespoons orange juice

2 Tablespoons honey

1 Tablespoon olive oil

1/4 teaspoon black pepper

1 (8.25 ounce) can mandarin oranges in light syrup drained

1.  Cook the rice according to the package directions, using 1/8 teaspoon of the salt and no butter, scattering the sugar snap peas on top of the rice for the last 5 minutes of standing time.

2.  Meanwhile, spray the grill rack with nonstick spray and preheat the grill to medium.

3.  Place the chicken on the grill rack and grill, turning, until cooked through, 10-12 minutes.  Transfer to a cutting board.  When cool enough to handle, tear into 1/2 inch pieces.

4.  Transfer the rice and peas to a serving bowl.  Add the chicken and all of the remaining ingredients except the oranges; too until well combined.  Gently stir in the oranges.

Per serving (1 1/2 cups): 406 calories, 11g Fat, 1g Sat Fat, 0g Trans Fat, 18mg Chol, 494 mg Sod, 66g Carb, 6g Fib, 14g Prot, 38mg Calc. POINTS value 8