• 4 servings
• 1 tablespoon olive oil
• 1 package (1 pound, 4 ounces) All Natural™ Boneless Skinless Split Chicken Breasts
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon salt
• 1 sweet onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups cooked wild rice
• 1/2 cup dried cranberries
• 1/3 cup low-fat mayonnaise
• 2 cups mixed salad greens

1. Heat oil in large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon pepper and the salt. Cook, turning occasionally, for about 10 to 12 minutes or until lightly browned and thoroughly cooked. Transfer chicken to plate to cool.
2. Meanwhile, in a separate medium skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally for about 10 minutes or until caramelized. Add garlic; stir for about 1 minute. Transfer to plate to cool.
3. Stir together rice, onions and garlic, cranberries, mayonnaise, and remaining 1/4 teaspoon pepper in medium bowl.
4. Cut cooked chicken into 1-inch strips.
5. To assemble salads, spread a layer of greens on 4 salad plates. Top with rice mixture; arrange chicken strips over the top.

Before preparing this recipe, cook the wild rice according to package instructions. Two-thirds cup uncooked rice will yield 2 cups cooked. Accompany the salads with crusty rolls and strips of Cheddar cheese.

1 teaspoon jarred minced garlic may be used in place of freshly minced garlic. If you prefer, grill the chicken.

PER SERVING • Calories 364 • % Calories from Fat 26% • Total Fat 11g • Saturated Fat 3g • Cholesterol 90mg • Sodium 543mg • Total Carbohydrate 36g • Dietary Fiber 3g • Sugars 14g • Protein 32g • % DAILY VALUE • Vitamin A 8% • Vitamin C 9% • Calcium 2% • Iron 5% • DIETARY EXCHANGES • Starch/Bread 1 • Very Lean Meat 4 • Fat 1 1/2 • Vegetable 1 • Fruit 1