Grilled Chicken Rice Salad with Pineapple and Pistachios

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Dressing

1 can (8 ounces) 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

Salad

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 pineapple chunks for salad. In small bowl, stir 1/3 cup pineapple juice with oil, salt, and pepper.

To make salad: In medium bowl, combine reserved pineapple chunks, chicken, rice, bell pepper, and red onion. Add dressing and toss gently to mix.

Arrange lettuce leaves on 4 plates. Top with salad and sprinkle with pistachios.

Recipe and photo provided courtesy of Prevention.

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