Chicken Rice Salad

Name: Chicken Rice Salad
Ingredients: 1 12 cups brown rice; 1 teaspoon olive oil; 1 clove garlic, crushed; 2 skinless chicken breasts; 1 red onion, thinly sliced; 2 stalks celery, thinly sliced (optional); 12 cup dried apricot, sliced; 12 cup currants; 13 cup pistachio nut, toasted; 14 cup of fresh mint, chopped; 2 oranges, peeled and cut into 8 segments each; 12 cup fat-free French dressing (or whatever type you prefer); 1 baby romaine lettuce, washed

13 ingredients

8 steps

Ingredients

1 12 cups brown rice
1 teaspoon olive oil
1 clove garlic, crushed
2 skinless chicken breasts
1 red onion, thinly sliced
2 stalks celery, thinly sliced (optional)
12 cup dried apricot, sliced
12 cup currants
13 cup pistachio nut, toasted
14 cup of fresh mint, chopped
2 oranges, peeled and cut into 8 segments each
12 cup fat-free French dressing (or whatever type you prefer)
1 baby romaine lettuce, washed

Directions

1

Cook rice until just tender and drain well.
2

Heat oil in a large non-stick pan or wok.
3

Cook garlic and chicken until chicken is just browned and cooked.
4

Remove chicken from pan and let rest 5 minutes, then slice the breasts thinly.
5

Combine rice, chicken, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl.
6

Just before serving, stir through dressing.
7

Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top.
8

Garnish with a sprig of mint.