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Chicken, Rice, and Fruit Salad

Leftover rice? Use it in this fruit and chicken salad for a new spin on chicken salad. Serve the dish on lettuce leaves.
Chicken, Rice and Fruit Salad

Recipe Source: choosemyplate.gov recipes chicken rice and fruit salad


  • 1 cup brown or white 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 cups 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.
Serving Size: 1/3 of recipe
Total Fat3 g
Saturated Fat1 g
Cholesterol55 mg
Sodium431 mg
Total Carbohydrate28 g
Dietary Fiber3 g
Total Sugars9 g
Added Sugars included1 g
Protein19 g
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