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Grilled Chicken Rice Salad with Pineapple and Pistachios

Grilled Chicken Rice Salad with Pineapple and PistachiosThis sunny, vibrant chicken and rice entrée salad can be served warm or at room temperature.

Recipe Ingredients:

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

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

Cooking Directions:

  1. 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.
  2. 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.
  3. Arrange the lettuce leaves on 4 plates. Top with the salad and sprinkle with the pistachios.

Makes 4 (1 cup) servings.

Photo by Mitch Mandel.

Recipe provided courtesy of Prevention, through ECES, Inc., Electronic Color Editorial Services.