Apricot Chicken Rice Salad

Apricot Chicken Rice Salad

Dried apricots, a hint of mint and lime juice combine with more the conventional chicken salad ingredients in this unique, easy and refreshing twist on an old favourite.
Prep Time: 25 minutes
Servings: 5
Author: The Cook
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  • cups uncooked rice
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen peas, thawed
  • ½ cup chopped celery
  • ½ cup chopped dried apricots
  • ½ cup slivered almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons minced fresh mint
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Recipe Instructions

  • Cook rice according to package directions; allow to cool.
  • In a large bowl, combine the chicken, peas, celery, apricots and almonds.
  • In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, mint, salt and pepper; shake well.
  • Stir rice into chicken mixture; drizzle with dressing and toss to coat. Chill for at least 1 hour before serving.

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