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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1 1/2 cups brown rice |
1 teaspoon olive oil |
1 clove garlic, crushed |
2 skinless chicken breasts |
1 red onion, thinly sliced |
2 stalks celery, thinly sliced (optional) |
1/2 cup dried apricot, sliced |
1/2 cup currants |
1/3 cup pistachio nut, toasted |
1/4 cup fresh mint, chopped |
2 oranges, peeled and cut into 8 segments each |
1/2 cup fat-free french dressing (or whatever type you prefer) |
1 baby romaine lettuce, washed |
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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