Chicken, Rice, and Tropical Fruit Salad |
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Prep Time: 39 Minutes Cook Time: 0 Minutes |
Ready In: 39 Minutes Servings: 4 |
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You can serve this salad chilled or at room temperature, depending on your preference. You can also substitute lime juice for lemon. Ingredients:
1 cup uncooked basmati rice |
2 cups cubed skinless, boneless rotisserie chicken breast |
1 cup cubed fresh pineapple |
1 cup jarred sliced peeled mango, drained and chopped (such as del monte sunfresh) |
1/2 cup seedless red grapes, halved |
1/4 cup sliced almonds, toasted |
2 tablespoons finely chopped fresh mint |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons canola oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 romaine lettuce leaves |
fresh mint sprigs (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat. Cool. Combine rice and next 5 ingredients (through sliced almonds).
2. Combine mint, juice, oil, salt, and pepper in a small bowl, stirring with a whisk. Drizzle mint mixture over rice mixture; toss well. Cover and chill. Place 1 lettuce leaf on each of four plates. Spoon 1 1/2 cups rice mixture onto each lettuce leaf. Garnish with mint sprigs, if desired.
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