Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
695
Calories
39g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1/4 teaspoon ginger
- 6 cups cooked brown rice, cooked in low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 1 cup chopped dried apricots
- 1 cup thinly sliced green onions
- 3/4 cup raisins
- Lettuce leaves
- =
Directions
1
Whisk together lime juice, oil, honey and ginger in small blow; set aside.
2
Combine rice, chicken, apricots, onions and raisins in large bowl. Chill at least 1 hour.
3
Just before serving, drizzle dressing over salad. Place on lettuce lined individual serving plates.
Recipe sourced from
fandom