Chicken, Dried Fruit, and Rice Salad

Smartpoints value per serving
Total Time
46 min
19 min
27 min
For a nuttier flavor, a slightly chewier texture, and extra fiber, substitute the uncooked white rice for brown rice.



1¾ cup(s)

table salt

1 tsp

ground cumin

1 tsp


½ tsp, threads, lightly crushed

ground cinnamon

¼ tsp

uncooked white rice

¾ cup(s), long-grain

golden seedless raisins

¼ cup(s)

dried apricot halves

¼ cup(s), sliced

cooked skinless boneless chicken breast(s)

10 oz, thinly sliced

uncooked red onion(s)

1 small, chopped

sweet red pepper(s)

1 small, seeded and cut into 1⁄4-inch dice

fresh parsley

cup(s), fresh, chopped

sliced almonds

3 Tbsp


3 Tbsp, raspberry flavor

olive oil

1 Tbsp


  1. Bring the water, 1⁄2 teaspoon of the salt, the cumin, saffron, and cinnamon to a boil in a medium saucepan. Add the rice, raisins, and apricots, then reduce the heat to medium-low. Cover and simmer until the rice is tender and all of the liquid is absorbed, about 20 minutes.
  2. Remove the saucepan from the heat and let stand 5 minutes. Spread the rice mixture on a baking sheet and let cool to room temperature, about 20 minutes.
  3. Transfer the rice mixture to a large bowl, then stir in the chicken, onion, bell pepper, parsley, almonds, vinegar, oil, and the remaining 1⁄2 teaspoon salt. Mix well and serve at once, or cover and refrigerate for up to 24 hours and serve chilled. Yields 1 1/2 cups per serving.


To fully cook the brown rice, be sure to increase the water to 2 1/2 cups and increase the cook time 20 minutes longer.Cooked chicken breast pieces are available packaged in many flavors: plain roasted (as we use here), Italian, mesquite, and lemon are some of them. For this recipe, you can substitute any cooked lean chicken you have on hand—leftover or other.

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