This sunny, vibrant entree salad can be
served warm or at room temperature.
Grilled
Chicken Rice Salad with Pineapple and Pistachios
- Dressing:
1 (8-ounce) can pineapple chunks (packed in juice), drained,
1/3 cup juice reserved
3 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Salad:
3/4 pound boneless, skinless chicken breast halves, grilled and
cut into cubes
1 1/2 cups cooked brown rice
1 red bell pepper, chopped
1/2 cup red onion, finely chopped
4 large lettuce leaves
2 tablespoons chopped pistachios
- To make the dressing:
Reserve the pineapple chunks for the salad. In a small bowl,
stir the 1/3 cup pineapple juice with the oil, salt, and pepper.
- To make the salad: In
a medium bowl, combine the reserved pineapple chunks, chicken,
rice, bell pepper, and red onion. Add the dressing and toss gently
to mix.
- Arrange the lettuce leaves
on 4 plates. Top with the salad and sprinkle with the pistachios.
Makes 4 (1 cup) servings.
Recipe provided courtesy of Prevention,
through ECES, Inc.,
Electronic Color Editorial Services.
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