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
3 Tbsp
Vinegar
3 Tbsp, raspberry flavor
Olive oil
1 Tbsp