Leftover rice? Use it in this fruit and chicken salad for a new spin on chicken salad. Serve the dish on lettuce leaves.
Ingredients
- 1 Cup Brown or White Rice cooked
- 2 Teaspoons parsley dried or 2 Tablespoons fresh, finely chopped
- 1/2 Teaspoon black pepper ground
- 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 Cup chicken cooked, cut into bite-sized pieces
- 6 Lettuce Leaves
Servings: Servings
Instructions
- 1. Wash your hands and work area.
- 2. If not using leftover or "planned over" rice - cook rice according to package directions without adding salt. Chill.
- 3. In a serving bowl, mix parsley, black pepper, garlic, dressing, and mayonnaise together.
- 4. Add cooled rice, apple, grapes, celery, and chicken. Stir gently.
- 5. Serve cold on a bed of clean lettuce leaves, if desired.
- 6. Cover and refrigerate leftovers within 2 hours.
Recipe Notes
A child could wash the fruit and help remove the seeds.
Note: Recipe analysis was done using brown rice.
Source: Kansas State University Research and Extension, Fix it Fresh! Recipe Series
ChooseMyPlate.gov
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