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Grilled Chicken Rice Salad with Pineapple and Pistachios

April 5, 2010
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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