Pacific Rice Salad
The heavenly fragrance of apricot nectar in the dressing enhances this appealing chicken, mango, red pepper, and rice salad.
  • 1 cup apricot nectar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 pound skinless, boneless chicken breast, cut crosswise into 1/2-inch strips
  • 1 cup brown rice
  • 1/2 cup wild rice, rinsed
  • 3 cups water
  • 2 large red bell peppers, diced
  • 1 mango, cut into 1/2-inch cubes
  • 1/2 cup thinly sliced scallions
  • 1 tablespoon honey
  • 1 large lime, cut into 8 wedges

1. In medium bowl, mix together apricot nectar, lime juice, chili powder, salt, and black pepper. Measure out 1/2 cup of apricot mixture and set aside. Add chicken to remaining apricot mixture, cover and refrigerate while you cook rice.

2. In medium nonstick saucepan, combine brown and wild rice with the water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until rices are tender and water is absorbed, 50 to 55 minutes. Spread rice in a baking pan and place in freezer for 15 to 20 minutes, or until cooled to warm.

3. Place chicken and marinade in medium skillet. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until chicken is cooked through, 4 to 6 minutes. Drain chicken and place in salad bowl.

4. Add rices, bell peppers, mango and scallions to bowl and toss gently. Whisk honey into reserved apricot mixture and pour over salad. Toss to mix. Serve with 2 lime wedges per person for squeezing over salad.

Nutritional Information
Per serving: 453 calories, 3.3g total fat, 0.6g saturated fat, 0.8g monounsaturated fat, 0.9g polyunsaturated fat, 5.4g dietary fiber, 28g protein, 81g carbohydrate, 49mg cholesterol, 497mg sodium.
Good source of: beta-carotene, fiber, magnesium, potassium, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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