Tropical Basmati Rice Salad

A colorful and delicious salad that can be made up in a hurry. Use rotisserie chicken if you prefer. Recipe is from Weight Watchers - 7 points per 1 cup serving. This dish is great for leftovers - just store in an airtight container in the refrigerator up to 2 days.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  cup basmati rice (can use Texmati or long grain rice)
• 1 3⁄4 cups water (plus 2 tbsp.)
• 3⁄4 cup mango chutney
• 12  ounces  cooked chicken, chopped
• 1⁄2 cup dried cranberries
• 1⁄2 cup pecan halves, toasted and chopped
• 3⁄4 teaspoon fresh ground black pepper

Directions

1. Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.
2. Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
3. Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.