Chicken Rice Salad

• 1 12 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)
• 12 cup dried apricot, sliced
• 12 cup currants
• 13 cup pistachio nut, toasted
• 14 cup of fresh mint, chopped
• 2 oranges, peeled and cut into 8 segments each
• 12 cup fat-free French dressing (or whatever type you prefer)
• 1 baby romaine lettuce, washed

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.

brown rice, olive oil, clove garlic, chicken breasts, red onion, stalks celery, apricot, currants, pistachio nut, mint, oranges, baby romaine lettuce

Taken from www.food.com/recipe/chicken-rice-salad-66376 (may not work)