Serves 3
227 cal · 45 min
Chicken, Rice, and Fruit Salad
Recipe GLPR6b12c99b65a61b
A refreshing and wholesome salad combining seasoned cooked brown rice, tender chicken pieces, fresh fruit, and crisp vegetables tossed in a light ranch-mayonnaise dressing. Served chilled on lettuce for a satisfying meal that's perfect for lunch or a light dinner.
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Ingredients
1 cup cooked brown rice
2 teaspoons dried parsley (or 2 tablespoons fresh, finely chopped)
1/2 teaspoon ground black pepper
1/4 clove garlic, finely chopped
1 tablespoon fat-free ranch dressing
2 tablespoons fat-free mayonnaise
1 cup apple or cantaloupe, cut into chunks
1/3 cup red or purple grapes, halved
1/2 cup celery, chopped
1 1/4 cups cooked chicken, cut into bite-size pieces
6 lettuce leaves
Directions
Thoroughly wash your hands with soap and warm water before preparing the salad.
If using leftover rice, skip to the next step. Otherwise, cook the brown rice according to package directions, omitting any added salt. Once cooked, spread on a plate and refrigerate until completely chilled, about 30 minutes.
Ensure the cooked chicken is cooled and refrigerated. The internal temperature should have reached 165°F when initially cooked.
In a large serving bowl, combine the dried parsley, ground black pepper, chopped garlic, fat-free ranch dressing, and fat-free mayonnaise. Stir until the mixture is well blended.
Add the chilled cooked rice to the dressing mixture and fold gently to combine.
Add the apple or cantaloupe chunks, halved grapes, chopped celery, and bite-size chicken pieces to the rice mixture.
Gently toss all ingredients together until evenly combined, being careful not to break up the rice or chicken.
Arrange the lettuce leaves on a serving plate or individual plates. Top with the chicken and rice salad mixture and serve immediately while chilled.
Cover any leftovers and refrigerate immediately, within 2 hours of preparation. Store for up to 3 days in the refrigerator.
