Apricot Chicken Rice Salad

• 1-1/2 cups uncooked instant rice
• 2 cups cubed cooked chicken breast
• 1 cup frozen peas, thawed
• 1/2 cup chopped celery
• 1/2 cup chopped dried apricots
• 1/2 cup slivered almonds, toasted
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lime juice
• 2 teaspoons minced fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Cook rice according to package directions; cool. In a large bowl, combine the chicken, peas, celery, apricots and almonds. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, mint, salt and pepper; shake well.
2. Stir rice into chicken mixture; drizzle with dressing and toss to coat. Chill for at least 1 hour before serving.

rice, chicken breast, frozen peas, celery, apricots, slivered almonds, olive oil, white wine vinegar, lime juice, fresh mint, salt, pepper

Taken from www.tasteofhome.com/recipes/apricot-chicken-rice-salad/ (may not work)