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

Apricot Chicken Rice Salad Recipe

Be the first to add a review
4 1
Publisher Photo
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.
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 cups: 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.

Reviews for Apricot Chicken Rice Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image