Pacific Rice Salad
Use apricot nectar, with its heavenly fragrance, in the dressing for 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" 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" cubes
1/2 cup thinly sliced scallions
1 tablespoon honey
1 large lime, cut into 8 wedges
1 In a medium bowl, mix together the apricot nectar, lime juice, chili powder, salt, and black pepper. Measure out 1/2 cup of the apricot mixture and set aside. Add the chicken to the remaining apricot mixture, cover and refrigerate while you cook the rice.
2 In a medium nonstick saucepan, combine the brown rice and wild rice with the water. Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the rices are tender and the water is absorbed, 50 to 55 minutes. Spread the rices in a baking pan and place in the freezer for 15 to 20 minutes, or until cooled to warm.
3 Place the chicken and marinade in a medium skillet. Place over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the chicken is cooked through, 4 to 6 minutes. Drain the chicken and place in a salad bowl.
4 Add the rices, bell peppers, mango and scallions to bowl and toss gently. Whisk the honey into the reserved apricot mixture and pour over the salad. Toss to mix. Serve with 2 lime wedges per person for squeezing over the salad.
Makes 4 servings.
Per serving: 447 calories, 3.3g total fat (0.7g saturated), 49mg cholesterol, 6.8g dietary fiber, 79g carbohydrate, 28g protein, 376mg sodium.