Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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
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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