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 Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 30%
  • Fat: 11.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 3g
  • Protein: 25.5g
  • Carbohydrate: 36.1g
  • Fiber: 2.8g
  • Cholesterol: 60mg
  • Iron: 1.6mg
  • Sodium: 199mg
  • Calcium: 45mg

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

  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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