Ingredients for Apricot Chicken Rice Salad
- 1 cup water
- 1 teaspoon salt
- Curry Powder
- 1 inch fresh ginger
- 2 cups long-grain rice
- 1 cup dried apricots
- 1/2 cup raisins
- 2 tablespoons fresh chives
- 1/2 cup bell pepper (any color)
- 1/2 cup bell pepper (any color)
- 2 cups cooked chicken
- 1/2 cup slivered almonds
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- Dry Sherry
- Mayonnaise
- Dijon Mustard
- 1/2 teaspoon black pepper
- Cayenne
- 4 cups chicken broth
- 1 tablespoon honey
- 1 tablespoon soy sauce
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How to Make Apricot Chicken Rice Salad
- In a 4-quart pot, bring 4 cups of chicken broth, 1 cup of water, 1 teaspoon of salt, and 1-inch piece of peeled and thinly sliced ginger to a boil.
- Stir in 2 cups of long-grain rice, cover tightly, and reduce heat to low. Simmer for 10-12 minutes, or until all liquid is absorbed.
- While the rice cooks, whisk together 1/4 cup olive oil, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, and 1/2 teaspoon black pepper in a small bowl.
- Remove the cooked rice from heat and discard the ginger.
- Fluff the rice with a fork and stir in 1 cup dried apricots (halved), 1/2 cup raisins, 2 tablespoons chopped fresh chives, 1/2 cup chopped bell pepper (any color), 2 cups cooked chicken (diced), and 1/2 cup slivered almonds.
- Pour the dressing over the rice mixture and stir to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with extra chives before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
63g
Fat
7g
Carbs
20g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Salads Side Dishes Fruit Poultry Rice Vegetables American Asian Chinese Easy Refrigerator Potluck Dinner Party Fall Holiday Event Romantic Spring Summer Winter Nuts Chicken Stove Top Dietary Spicy One Dish Meal Seasonal Independence Day Meat Pasta Rice And Grains Taste Mood To Go Equipment
