Apricot and Chicken Rice Salad

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 1 1/2 Pint water
  • 1 1/2 Cup long-grain white rice
  • 1 1/4 Tbsp oil
  • 1 Oz unsalted butter
  • 2 chicken breast fillets
  • 1/4 Cup slivered almonds , toasted
  • 1/4 Cup pine nuts , toasted
  • 3 1/2 Oz dried apricots , sliced
  • 1 1/4 Tbsp cilantro , chopped
  • 1/2 Cup black olives
  • 4 green shallots , chopped
  • 1/4 Cup shredded coconut
  • 4 1/4 Fl Oz apricot nectar
Bring water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork. Heat oil and butter in a heavy nonstick pan over medium high heat. Cook chicken 8-10 minutes, turning occasionally until cooked through. Slice chicken and combine with rice and remaining ingredients, except nectar, in a bowl. Add nectar just before serving and toss.
Calories
510 Cal
Fat
28 g
Carbs
47 g
Protein
21 g
Fiber
4.5 g
Sugar
14 g
Cholesterol
57 mg
Sodium
210 mg


Nutrients

Fiber     4.5 g
Fat     28 g
Sugar     14 g
Carbs     47 g
Protein     21 g
Calories     510 Cal

Fats

Fat, Poly     5.7 g
Fat, Mono     12 g
Fat, Sat     8.1 g
Fat, Trans     0 g
Fat, Percent     50 %

Vitamins

Vitamin, K     10 mcg     8.6 %
Vitamin, A     2000 IU     65 %
Vitamin, B12     0.2 mcg     7.1 %
Niacin     8.6 mg     54 %
Riboflavin     0.2 mg     15 %
Vitamin, C     21 mg     23 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     30 %
Vitamin, E     5.1 mg     34 %
Panto, Acid     1 mg     21 %
Choline     53 mg     9.7 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     83 mcg     8.3 %
Phosphorus     260 mg     37 %
Magnesium     82 mg     19 %
Copper     0.5 mcg     53 %
Fluoride     160 mcg     4100 %
Zinc     2 mg     18 %
Cholesterol     57 mg     0.7 %
Sodium     210 mg     14 %
Selenium     19 mcg     34 %
Manganese     1.5 mg     21 %
Potassium     680 mg     14 %
Iron     3.9 mg     48 %