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Curried Apricot, Chicken & Chutney Salad

A dressing flavored with orange juice and curry make this a refreshing chicken salad.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

RICE
2 cups water
1 cup basmati rice
DRESSING
1 cup orange juice, divided
2/3 cup reduced-fat mayonnaise
1/3 cup chutney
2 tablespoons rice vinegar
2 tablespoons curry powder
1 tablespoon sugar
1/2 teaspoon salt
SALAD
1/2 red bell pepper, cut into 1-inch strips
3 scallions, thinly sliced
3 fresh apricots, pitted, halved and thinly sliced
1/3 cup raisins
CHICKEN
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into strips
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
TO COMPLETE RECIPE
1/3 cup peanuts
4 cups baby spinach leaves
1/4 cup cilantro leaves

Instructions 

Heat water to boiling in a medium saucepan; stir in rice. Return to boiling; cover and reduce heat to low. Cook on low for 18 to 20 minutes, or until water is absorbed.

Meanwhile, in a large bowl, whisk together half of orange juice (1/2 cup) and remaining dressing ingredients. Remove 1/4 cup of dressing from bowl for drizzling over finished salad; cover and refrigerate until serving. Whisk remaining 1/2 cup of orange juice into dressing in the bowl.

Add salad ingredients and hot rice to dressing; stir and refrigerate at least 4 hours up to 24 hours, until well chilled.

Place chicken, curry powder, salt, and pepper in a large zip-seal plastic bag; toss to coat chicken evenly with curry powder mixture.

Heat oil in large skillet over medium-high heat. Add coated chicken; cook, turning occasionally, for about 10 to 12 minutes or until until chicken is lightly browned and thoroughly cooked. Transfer chicken to plate; cover and refrigerate.

To assemble individual salads, stir peanuts into rice mixture. Arrange 1 cup of spinach leaves on dinner plate. Top with about 1 cup of rice mixture and one-fourth of the chicken tenders. Drizzle with 1 tablespoon of reserved dressing. Garnish with one-fourth of cilantro leaves. Repeat for remaining 3 salads.

Tips 

Serve with whole grain crackers and fresh pineapple and toasted coconut ice cream sundaes for a colorful and refreshing menu.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      640
    • Calories from Fat 
      24%
    • Total Fat 
      17g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      90g
    • Protein 
      33g
    • Sugars 
      32g
    • Cholesterol 
      61mg
    • Dietary Fiber 
      5g
    • Sodium 
      1,289mg
  • DAILY VALUE
    • Vitamin A 
      77%
    • Vitamin C 
      106%
    • Calcium 
      8%
    • Iron 
      25%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3
    • Fat 
      2.5
    • Vegetable 
      1
    • Fruit 
      2.5
    • Very Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source