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Chicken, Rice, and Tropical Fruit Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 39 mins
Yield 4 servings
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)

Nutrition Information

  • calories 346
  • caloriesfromfat 30 %
  • fat 11.5 g
  • satfat 1.4 g
  • monofat 6.2 g
  • polyfat 3 g
  • protein 25.5 g
  • carbohydrate 36.1 g
  • fiber 2.8 g
  • cholesterol 60 mg
  • iron 1.6 mg
  • sodium 199 mg
  • calcium 45 mg

How to Make It

  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.