Tropical Basmati Rice Salad

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A colorful and delicious salad that can be made up in a hurry. use rotisserie chicken if you prefer. recipe is from weight watchers - 7 points per 1 cup serving. this dish is great for leftovers - just store in an airtight container in the refrigerator up to 2 days.

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Steps

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Combine the rice and 1 3 / 4 cups water in a medium saucepan and bring to a boil.

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Reduce the heat and simmer , covered , until the rice is tender and the water is absorbed , about 20 minutes.

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Fluff the rice with a fork.

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Meanwhile , combine the chutney and the remaining 2 tablespoons water in a small saucepan.

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Cook over low heat , stirring constantly , until chutney melts and the mixture is smooth , about 1 minute.

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Combine the rice , chicken , cranberries , pecans and pepper in a large bowl.

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Toss with melted chutney.

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Ingredients

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basmati rice, water, mango chutney, cooked chicken, dried cranberries, pecan halves, fresh ground black pepper