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Apricot Chicken Rice Salad

 Apricot Chicken Rice Salad
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.
5 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
  • Stir rice into chicken mixture; drizzle with dressing and toss to
  • coat. Chill for at least 1 hour before serving. Yield: 5 servings.
Nutritional Facts: 1-1/2 cups equals 386 calories, 15 g fat (2 g saturated fat), 43 mg cholesterol, 325 mg sodium, 40 g carbohydrate, 4 g fiber,

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Apricot Chicken Rice Salad (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat, 1 starch, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.