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Chicken Rice Salad

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“A very pretty salad with a slightly Morrocan feel to it. Special enough for a dinner party or just whenever! Easily adjusted for more or less servings.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice until just tender and drain well.
  2. Heat oil in a large non-stick pan or wok.
  3. Cook garlic and chicken until chicken is just browned and cooked.
  4. Remove chicken from pan and let rest 5 minutes, then slice the breasts thinly.
  5. Combine rice, chicken, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl.
  6. Just before serving, stir through dressing.
  7. Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top.
  8. Garnish with a sprig of mint.

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