Chicken Rice Salad

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: 45 mins
• Serves: 4

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 of 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.