Community Recipe
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Chicken, Rice, and Tropical Fruit Salad Menu

* Cook 1 pound trimmed green beans in boiling water 7 minutes or until crisp-tender. Drain. Place green beans in a medium bowl. Add 1 tablespoon minced fresh tarragon, 1 tablespoon minced fresh flat-leaf parsley, 2 teaspoons extravirgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; toss well.

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.

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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)

Preparation

Cook rice according to package directions, omitting salt and fat. Cool. Combine rice and next 5 ingredients (through sliced almonds).

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.

Cooking Light JULY 2007

Herbed green beans*

Iced tea

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Chicken, Rice, and Tropical Fruit Salad Menu