Chicken, Rice, and Tropical Fruit Salad

Chicken, Rice, and Tropical Fruit Salad (Adapted from CL)

1 cup dry brown basmati rice
2 cups cooked chopped chicken breasts
1 cup cubed fresh pineapple
1 cup cubed fresh mango
1/2 cup seedless red grapes, halved
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
1/4 cup sliced almonds, toasted

Cook rice according to package directions - when done, set aside to cool. In a medium bowl, combine cooked rice, chicken, pineapple, mango and grapes.

In a small bowl, whisk together mint, lemon juice, oil, salt and pepper until well combined. Drizzle mixture over the rice and toss well to coat. To serve, place a lettuce leaf on each plate. Evenly divide the rice mixture between the lettuce leaves and scatter each with a tablespoon of the toasted almonds.

Makes 4 servings.

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