Curried Apricot, Chicken & Chutney Salad | Gold'n Plump

Name: Curried Apricot, Chicken & Chutney Salad | Gold'n Plump
Ingredients: 2 cups water; 1 cup basmati rice; 1 cup orange juice, divided; 2/3 cup reduced-fat mayonnaise; 1/3 cup chutney; 2 tablespoons rice vinegar; 2 tablespoons curry powder; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 red bell pepper, cut into 1-inch strips; 3 scallions, thinly sliced; 3 fresh apricots, pitted, halved and thinly sliced; 1/3 cup raisins; 3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into strips; 1 teaspoon curry powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon canola oil; 1/3 cup peanuts; 4 cups baby spinach leaves; 1/4 cup cilantro leaves

www.goldnplump.com

A dressing flavored with orange juice and curry make this a refreshing chicken salad.

View full recipe on www.goldnplump.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.

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Ingredients

2 cups water
1 cup basmati rice
1 cup orange juice, divided
2/3 cup reduced-fat mayonnaise
1/3 cup chutney
2 tablespoons rice vinegar
2 tablespoons curry powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 red bell pepper, cut into 1-inch strips
3 scallions, thinly sliced
3 fresh apricots, pitted, halved and thinly sliced
1/3 cup raisins
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into strips
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/3 cup peanuts
4 cups baby spinach leaves
1/4 cup cilantro leaves