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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Dried apricots, a hint of mint and lime juice combine with more conventional chicken salad ingredients in this unique, easy and refreshing twist on an old favorite from our Test Kitchen crew. Ingredients:
1-1/2 cups uncooked minute® white rice |
2 cups cubed cooked chicken breast |
1 cup frozen peas, thawed |
1/2 cup chopped celery |
1/2 cup chopped dried apricots |
1/2 cup slivered almonds, toasted |
3 tablespoons olive oil |
1 tablespoon white wine vinegar |
1 tablespoon lime juice |
2 teaspoons minced fresh mint |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook rice according to package directions; cool. In a large bowl, combine the chicken, peas, celery, apricots and almonds. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, mint, salt and pepper; shake well.
2. Stir rice into chicken mixture; drizzle with dressing and toss to coat. Chill for at least 1 hour before serving. Yield: 5 servings.
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