Chicken, Rice, and Fruit Salad
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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
Instructions
- Wash your hands with soap and water.
- 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
| Calories | 216 |
|---|---|
| Protein | 19 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 55 mg |
| Sodium | 431 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension