Chicken, Rice and Fruit Salad

  • 1 cup brown 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-size pieces)
  • 6 lettuce leaves

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.

Source: http://recipefinder.nal.usda.gov/recipes/chicken-rice-and-fruit-salad