Directions:
- Cook rice until just tender and drain well.
- Heat oil in a large non-stick pan or wok.
- Cook garlic and chicken until chicken is just browned and cooked.
- Remove chicken from pan and let rest 5 minutes, then slice the breasts thinly.
- Combine rice, chicken, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl.
- Just before serving, stir through dressing.
- Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top.
- Garnish with a sprig of mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 519.54 Kcal (2175 kJ) | ||
| Calories from fat | 103.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Cholesterol | 70.2mg | 23% | |
| Sodium | 757.53mg | 32% | |
| Potassium | 1461.98mg | 31% | |
| Total Carbs | 72.52g | 24% | |
| Sugars | 16.91g | 68% | |
| Dietary Fiber | 11.78g | 47% | |
| Protein | 32.9g | 66% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 92.5mg | 514% | |
| Calcium | 145.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 108.42 Kcal (454 kJ) | ||
| Calories from fat | 21.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 18% | |
|---|---|---|---|
| Cholesterol | 14.65mg | 23% | |
| Sodium | 158.09mg | 32% | |
| Potassium | 305.1mg | 31% | |
| Total Carbs | 15.13g | 24% | |
| Sugars | 3.53g | 68% | |
| Dietary Fiber | 2.46g | 47% | |
| Protein | 6.87g | 66% | |
| Vitamin C | 4.2mg | 34% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 19.3mg | 514% | |
| Calcium | 30.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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