Curried Apricot, Chicken & Chutney Salad
A dressing flavored with orange juice and curry make this a refreshing chicken salad.
2 cups water
1 cup basmati rice
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
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
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
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.
Serve with whole grain crackers and fresh pineapple and toasted coconut ice cream sundaes for a colorful and refreshing menu.
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.
- Serving Size
- PER SERVING
Calories from Fat24%
- DAILY VALUE
- DIETARY EXCHANGES
Very Lean Meat4
- 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.