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    Apricot and Chicken Rice Salad

    Source of Recipe


    List of Ingredients

    3-1/4 cups water
    1-1/2 cups long grain white rice
    1 Tbs. plus 1 tsp. oil
    1 ounce unsalted butter
    2 chicken breast fillets
    1/4 cup slivered almonds, toasted
    1/4 cup pine nuts, toasted
    1/4 lb. dried apricots, sliced
    1 Tbs. plus 1 tsp. fresh coriander, chopped
    1/3 cup plus 3 Tbs. black olives
    4 green shallots, chopped
    1/4 cup shredded coconut
    1/3 cup plus 3 Tbs. apricot nectar


    Prep: 10 min, Cook: 20 min.

    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.




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