Chicken, Rice, and Tropical Fruit Salad

You can serve this salad chilled or at room temperature, depending on your preference. You can also substitute lime juice for lemon.  Recipe serves 4.

What you’ll need:

  • 1 cup uncooked basmati rice
  • 2 cups cubed skinless, boneless rotisserie chicken
  • 1 cup cubed pineapple
  • 1 cup jarred sliced peeled mango, dried and chopped
  • 1/2 cup grapes, halved
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons finely chopped mint
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 romaine lettuce leaves

What you’ll do:

  • Cook rice according to package directions, omitting the fat and salt.
  • Cool.
  • Combine the rice with the chicken, pineapple, mango, grapes and almonds in a bowl.
  • Combine the mint, lemon juice, oil, salt and pepper in a small bowl, stirring with a whisk.
  • Drizzle the dressing over the rice mixture, tossing to coat.
  • Cover and chill.
  • When ready to serve, spoon 1 1/2 cups of the rice and fruit mixture on each lettuce leaf.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table.


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