This “salad” is totally a summer salad. It is cool and refreshing, and has a wonderful flavor. I highly recommend using fresh pineapple versus canned. Fresh fruit always heightens the flavor of any dish.
The only change I made (and do recommend the change) is adding 1 teaspoon of curry powder to the mixture. Definitely let it chill at least 4 hours; overnight if possible. I enjoyed the salad even more the next day for lunch after all the flavors had married into each other.
1 cup uncooked basmati rice
2 cups cubed skinless, boneless rotisserie chicken breast
1 cup cubed fresh pineapple
1 cup jarred sliced peeled mango, drained and chopped (such as Del Monte SunFresh)
1/2 cup seedless red grapes, halved
1/4 cup sliced almonds, toasted
2 tablespoons finely chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 romaine lettuce leaves
Fresh mint sprigs (optional)
Cook rice according to package directions, omitting salt and fat. Cool. Combine rice and next 5 ingredients (through sliced almonds).
Combine mint, juice, oil, salt, and pepper in a small bowl, stirring with a whisk. Drizzle mint mixture over rice mixture; toss well. Cover and chill. Place 1 lettuce leaf on each of the four plates. Spoon 1 1/2 cups rice mixture onto each lettuce leaf. Garnish with mint sprigs, if desired.
Yield 4 servings
CALORIES 346(30% from fat); FAT 11.5g (sat 1.4g,mono 6.2g,poly 3g); PROTEIN 25.5g; CHOLESTEROL 60mg; CALCIUM 45mg; SODIUM 199mg; FIBER 2.8g; IRON 1.6mg; CARBOHYDRATE 36.1g
Barbara Lauterbach , Cooking Light, JULY 2007