Apricot-Chicken Rice Salad

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Thursday, January 01, 2004

Categories:

American/ Appetizers/Side Dish

Yield:

Serves 6

Ingredients:

3 1/2 C. cold water
1/2 tsp. salt
1/2 tsp. curry powder
1 1 1/2 -inch piece fresh ginger, peeled and halved
1 14 oz. box instant brown rice
3/4 C. chopped dried apricots
3/4 C. golden raisins
1/4 C. chives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 C. diced, cooked chicken breast
1/4 C. sliced toasted almonds

Dressing
2 T. olive oil
2 T. white wine vinegar
2 T. dry sherry
1 T. low-fat mayonnaise
2 tsp. Dijon mustard
1/4 tsp. black pepper
Pinch cayenne

Directions:

In a 4-quart pot, bring the first four ingredients to a boil. Stir in rice, cover tightly and cook over low heat for about 10 minutes until water is absorbed. While the rice is cooking, combine all dressing ingredients in a small bowl. Remove rice from heat and discard ginger. Stir in apricots, raisins, chives, bell peppers, chicken and almonds. Add dressing. Cover and refrigerate.

Nutrition Facts:

447 calories, 10.1g fat (20% calories from fat), 37mg cholesterol

Source:

Evelyn Tribole, MS, RD