Apricot Chicken Rice Salad Recipe

Ingredients for Apricot Chicken Rice Salad

• 1 cup water
• 1 teaspoon salt
• Curry Powder
• Fresh Ginger
• Instant Brown Rice
• Dried Apricot
• Golden Raisin
• 2 tablespoons chopped fresh chives
• Green Bell Pepper
• Red Bell Pepper
• Cooked Chicken Breasts
• Toasted Sliced Almonds
• 1/4 cup olive oil
• White Wine Vinegar
• Dry Sherry
• Mayonnaise
• Dijon Mustard
• 1/2 teaspoon black pepper
• Cayenne

How to Make Apricot Chicken Rice Salad

1. 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.
2. 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.
3. 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.
4. Remove the cooked rice from heat and discard the ginger.
5. 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.
6. Pour the dressing over the rice mixture and stir to combine.
7. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with extra chives before serving (optional).