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.
- Prep: 15 min
- Total: 15 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
Dietary
- Nut-Free
- Low-Fat
- Low-Saturated-Fat
- Low-Sodium
- Low-Sugar
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- healthy
- fresh
- no-cook
- sweet
Ingredients
- 1 cup brown rice (cooked)
- 2 teaspoon parsley (dried)
- 0.5 teaspoon black pepper (ground)
- 0.25 clove garlic (finely chopped)
- 1 tablespoon ranch dressing (fat-free)
- 2 tablespoon mayonnaise (fat-free)
- 1 cup apple (cut into chunks)
- 0.33 cup grapes (halves, red or purple, cut into chunks)
- 0.5 cup celery (chopped)
- 1.25 cup chicken (cooked, cut into bite-size pieces)
- 6 lettuce leaves (clean)
Instructions
- If not using leftover or "planned over" rice, cook rice according to package directions without adding salt.
- Chill.
- In a serving bowl, mix parsley, black pepper, garlic, dressing, and mayonnaise together.
- Add cooled rice, apple, grapes, celery, and chicken.
- Stir gently.
- Serve cold on a bed of clean lettuce leaves, if desired.
- Cover and refrigerate leftovers within 2 hours.
Nutrition (per serving)
- Calories: 227
- Protein: 19.7 g
- Carbohydrates: 29.9 g
- Fat: 3 g
- Fiber: 2.9 g
- Sodium: 177 mg
- Saturated Fat: 0.7 g
- Sugar: 9.1 g
- Cholesterol: 56 mg