Apricot-chicken Rice Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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 wine vinegar
• 2 tablespoons dry sherry
• 1 tablespoon mayonnaise
• 2 teaspoons dijon mustard
• 1/4 teaspoon black pepper
• 1 pinch cayenne

Recipe

• 1 in a 4 quart pot, bring the first 4 ingredients to a boil.
• 2 stir in rice, cover tightly and cook over low heat for about 10 minutes until water is absorbed.
• 3 while the rice is cooking, combine all dressing ingredients in a small bowl.
• 4 remove rice from heat and discard ginger.
• 5 stir in apricots, raisins, chives, bell peppers, chicken and almonds.
• 6 add dressing.
• 7 cover and refrigerate.