Chicken, Rice, and Tropical Fruit Salad

By dashy_65

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

Step 1

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.

346 cal, 11.5g fat, 36.1g carb, 2.8g fiber, 199mg sod