Rice salad with chicken and dried apricots
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
For a nuttier flavor, a slightly chewier texture, and extra fiber, substitute the uncooked white rice for brown rice. 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. If you would like to incorporate more veggies into the dish, stir in several handfuls of baby spinach or arugula when the rice is warm so the delicate leaves will wilt. Cooked chicken breast pieces are available packaged in many flavors: plain roasted (as we use here), Italian, mesquite, and lemon. For this recipe, you can substitute any cooked lean chicken you have on hand—leftover or other.
Ingredients
Water
1¾ cup(s)
Table salt
1 tsp
Ground cumin
1 tsp
Saffron
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
10 oz, thinly sliced
Red onion
1 small, chopped
Red bell pepper
1 small, seeded and cut into 1⁄4-inch dice
Fresh parsley
⅓ cup(s), fresh, chopped
Sliced almonds (unsalted, no oil or sugar added)
3 Tbsp
Vinegar
3 Tbsp, raspberry flavor
Olive oil
1 Tbsp
Instructions
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.
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