Chicken Rice Salad

Name: Chicken Rice Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 cup brown rice; 1 tsp olive oil; 1 clove garlic; 2 skinless chicken breasts; 1 red onion; 2 stalks celery; 0.5 cup dried apricot; 0.5 cup currants; 0.333 cup pistachio nut; 0.25 cup fresh mint; 2 oranges; 0.5 cup fat-free French dressing; 1 baby romaine lettuce

Pan-cooked chicken, brown rice and celery, a Moroccan salad. It's finished with sprig of mint.

45 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
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.
2
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.
5 min
3
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.