Grilled Chicken Rice Salad with Pineapple and Pistachios
This sunny, vibrant chicken and rice entrée salad can be served warm or at room temperature.
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
- 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.
Photo by Mitch Mandel.
Recipe provided courtesy of Prevention, through ECES, Inc., Electronic Color Editorial Services.