Chicken-Apricot Rice Salad

Cook the chicken breasts in low-sodium chicken broth until fully cooked (internal temperature 165°F), then remove and allow to cool before shredding into bite-sized pieces.

Prepare the brown rice in low-sodium chicken broth according to package directions, then spread on a shallow baking sheet to cool to room temperature, about 10 minutes.

Whisk together the lime juice, vegetable oil, honey, and ginger in a small bowl until well combined to create the dressing.

Combine the cooled brown rice, shredded chicken, chopped dried apricots, green onions, and raisins in a large mixing bowl.

Pour the dressing over the rice mixture and toss gently but thoroughly until all ingredients are evenly coated.

Arrange lettuce leaves on a serving platter or individual plates and top with the chicken-apricot rice salad.

Serve immediately at room temperature or chill for up to 2 hours before serving.