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Chicken, Rice, and Fruit Salad

From the library

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 portions8 steps

227

kcal · per 1/3 of recipe

20g

Protein

30g

Carbs

3g

Fat

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

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  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.
  3. Chill.
  4. In a serving bowl, mix parsley, black pepper, garlic, dressing, and mayonnaise together.
  5. Add cooled rice, apple, grapes, celery, and chicken.
  6. Stir gently.
  7. Serve cold on a bed of clean lettuce leaves, if desired.
  8. Cover and refrigerate leftovers within 2 hours.

USDA MyPlate Kitchen — Fix it Fresh! Recipe Series — Kansas State University Research and Extension (public domain), via myplate.food · public domain

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