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© Meredith Corporation. All rights reserved. Used with permission.
Prepare rice mix following package directions, using very hot water.
Meanwhile, in small bowl, mix vinegar, mustard, salt and pepper. Whisk in 1/4 cup oil.
In large skillet, heat the remaining 1 tablespoon oil over high heat. Add chicken strips; sauté for 4 to 6 minutes or until cooked through and lightly browned. Remove chicken to bowl; cover.
In large bowl, combine apple, scallions, celery, pecans and cranberries. Add hot rice, chicken and vinegar mixture.
If desired, line a serving bowl with lettuce leaves; spoon salad into bowl. Serve immediately, or refrigerate and serve cold.