Apricot Chicken Rice Salad Recipe
Apricot Chicken Rice Salad Recipe photo by Taste of Home
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Apricot Chicken Rice Salad Recipe

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Dried apricots, a hint of mint and lime juice combine with more conventional chicken salad ingredients in this unique, easy and refreshing twist on an old favorite from our Test Kitchen crew.
Recommended: Baking with Squash
TOTAL TIME: Prep: 25 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 5 servings


  • 1-1/2 cups uncooked instant rice
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped celery
  • 1/2 cup chopped dried apricots
  • 1/2 cup slivered almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons minced fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cup: 386 calories, 15g fat (2g saturated fat), 43mg cholesterol, 325mg sodium, 40g carbohydrate (8g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat, 1 starch, 1 fruit.


  1. Cook rice according to package directions; cool. In a large bowl, combine the chicken, peas, celery, apricots and almonds. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, mint, salt and pepper; shake well.
  2. Stir rice into chicken mixture; drizzle with dressing and toss to coat. Chill for at least 1 hour before serving. Yield: 5 servings.
Originally published as Chicken Rice Salad in Simple & Delicious January/February 2007, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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