Chicken, Rice, and Fruit Salad

Leftover rice? Use it in this fruit and chicken salad for a new spin on chicken salad. Serve the dish on lettuce leaves.

Makes

3 servings

Ingredients

• 1 cup brown rice, cooked
• 2 teaspoons parsley, dried (or 2 Tablespoons fresh, finely chopped)
• 1/2 teaspoon ground black pepper
• 1/4 clove garlic, finely chopped
• 1 tablespoon ranch dressing, fat-free
• 2 tablespoons mayonnaise, fat-free
• 1 cup apple or cantaloupe, cut into chunks
• 1/3 cup grape halves, red or purple, cut into chunks
• 1/2 cup celery, chopped
• 1 1/4 cups chicken, cooked, cut into bite-size pieces
• 6 lettuce leaves

Directions

1. Wash your hands with soap and water.
2. If not using leftover or "planned over" rice, cook rice according to package directions without adding salt. Chill.
3. In a serving bowl, mix parsley, black pepper, garlic, dressing, and mayonnaise together.
4. Add cooled rice, apple, grapes, celery, and chicken. Stir gently.
5. Serve cold on a bed of clean lettuce leaves, if desired.
6. Cover and refrigerate leftovers within 2 hours.

Notes

A child could wash the fruit and help remove the seeds. Note: Recipe analysis was done using brown rice. Learn more about: Herbs Garlic Apples Grapes Cantaloupe Celery Lettuce