Apricot-Chicken Rice Salad πππ₯
Description:
This delightful Apricot-Chicken Rice Salad is a harmonious blend of tender chicken, fluffy rice, and a medley of vibrant vegetables and fruits, all brought together with a zesty dressing that packs a flavorful punch. Perfect for a quick lunch, a satisfying snack, or even as a vibrant addition to your potluck spread, this dish embodies the essence of Asian-inspired cuisine with a hint of sweetness and spice.
Recipe Details:
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Total Time: 50 minutes
- Servings: Approximately 8 servings
Nutritional Information (per serving):
- Calories: 396.1
- Fat Content: 9.1g
- Saturated Fat Content: 1.5g
- Cholesterol Content: 29.4mg
- Sodium Content: 196.9mg
- Carbohydrate Content: 62.2g
- Fiber Content: 3.6g
- Sugar Content: 15.9g
- Protein Content: 16.5g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 3 1/2 cups |
| Salt | 1/2 teaspoon |
| Curry Powder | 1/2 teaspoon |
| Fresh Ginger | 1 1/2 teaspoons, grated |
| Instant Brown Rice | 1 cup |
| Golden Raisins | 3/4 cup |
| Chives | 3/4 cup, chopped |
| Green Bell Pepper | 1/4 cup, diced |
| Red Bell Pepper | 1/4 cup, diced |
| Olive Oil | 1 tablespoon |
| White Wine Vinegar | 2 tablespoons |
| Dry Sherry | 1/4 cup |
| Mayonnaise | 2 tablespoons |
| Dijon Mustard | 2 tablespoons |
| Black Pepper | 1/4 teaspoon |
| Cayenne | 1/4 teaspoon |
| Chicken | 2 cups, cooked and diced |
| Apricots | 2 cups, diced |
| Almonds | 1/4 cup, sliced |
Instructions:
-
In a 4-quart pot, combine water, salt, curry powder, and grated fresh ginger. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
-
Stir in the instant brown rice, ensuring it is evenly distributed in the pot. Cover tightly with a lid and reduce the heat to low. Allow the rice to simmer undisturbed for approximately 10 minutes, or until all the water is absorbed and the rice is tender.
-
While the rice is cooking, prepare the dressing. In a small bowl, whisk together the olive oil, white wine vinegar, dry sherry, mayonnaise, Dijon mustard, black pepper, and cayenne until smooth and well combined. Set aside.
-
Once the rice is cooked, remove the pot from the heat and discard the piece of fresh ginger.
-
Add the diced apricots, golden raisins, chopped chives, diced green and red bell peppers, cooked and diced chicken, and sliced almonds to the pot with the cooked rice. Gently stir the ingredients together until they are evenly distributed.
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Pour the prepared dressing over the rice and chicken mixture, ensuring that everything is well coated with the flavorful dressing.
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Cover the pot with a lid and refrigerate the Apricot-Chicken Rice Salad for at least 30 minutes to allow the flavors to meld together and the salad to chill before serving.
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Once chilled, give the salad a final gentle stir, then serve and enjoy this delightful fusion of flavors and textures!
This Apricot-Chicken Rice Salad is not only bursting with vibrant colors and fresh flavors but also offers a satisfying combination of protein, carbohydrates, and healthy fats, making it a well-rounded and nutritious meal option that is sure to please everyone at the table. Whether you’re enjoying it as a quick lunch, a light dinner, or a flavorful side dish, this salad is guaranteed to become a favorite in your recipe collection. So, grab your ingredients and get ready to delight your taste buds with this delicious and easy-to-make dish!
