APRICOT-CHICKEN RICE SALAD

Apricot-Chicken Rice Salad image

Provided by Gingerbear

Time 50m

Yield 8 serving(s)

Number Of Ingredients 19

3 1/2 cups cold water
1/2 teaspoon salt
1/2 teaspoon curry powder
1 1/2 inches fresh ginger, peeled and halved
1 (14 ounce) box instant brown rice
3/4 cup chopped dried apricot
3/4 cup golden raisin
1/4 cup chives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups cooked chicken breasts, diced
1/4 cup toasted sliced almonds
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons dry sherry
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1 pinch cayenne

Steps:

In a 4 quart pot, bring the first 4 ingredients to a boil.
Stir in rice, cover tightly and cook over low heat for about 10 minutes until water is absorbed.
While the rice is cooking, combine all dressing ingredients in a small bowl.
Remove rice from heat and discard ginger.
Stir in apricots, raisins, chives, bell peppers, chicken and almonds.
Add dressing.
Cover and refrigerate.

Nutrition Facts : Calories 396.1, Fat 9.1, SaturatedFat 1.5, Cholesterol 29.4, Sodium 196.9, Carbohydrate 62.2, Fiber 3.6, Sugar 15.9, Protein 16.5