Chicken Apricot Rice Salad

Nationally recognized chef and cookbook author Holly Clegg shared her recipe for Chicken Apricot Rice Salad.

(makes 8 1-cup servings)
2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped boneless skinless cooked chicken breasts
1 cup dried apricot strips (about 6 ounce package)
1/2 cup dried cranberries
1 cup chopped green onions
1/3 cup sliced almonds, toasted

In small bowl, whisk together lime juice, vinegar, oil, honey and ginger; set aside.

In large bowl, combine remaining ingredients except almonds. Combine with dressing and toss with almonds.

Serve and enjoy!