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. ---------------------------------------------------------------------------
Nutrition
Ingredients
