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Apricot Chicken Rice Salad Recipe

Apricot Chicken Rice Salad Recipe

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 YIELD:5 servings

Ingredients

  • 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

Directions

  • 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.

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, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat, 1 starch, 1 fruit.

Wine Pairings

Light-Bodied White Wine

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