Chicken, Rice, and Tropical Fruit Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
You can serve this salad chilled or at room temperature, depending on your preference. You can also substitute lime juice for lemon.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 39 Minutes

Nutritional 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

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.

Note:

Barbara Lauterbach,

July 2007