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Chicken-Rice Salad


Course : Chicken
Serves: 6
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Ingredients:


3 cups cut-up cooked chicken or turkey

2 cups cold cooked rice

2 cups cut-up fresh pineapple or

20 ounces canned pineapple chunks in juice -- drained

1/3 cup chopped celery

1/2 cup shredded carrot

1/4 cup chopped onion

1 medium Lettuce leaves

1 recipe Ginger-Lemon Dressing

1 cup alfalfa sprouts

2 tablespoons salted sunflower nuts
 

Preparation / Directions:


Prepare Ginger-Lemon Dressing. Mix chicken, rice, pineapple, celery, carrot and onion; toss with Ginger-Lemon Dressing. Cover and refrigerate until cold, at least 4 hours. Serve on lettuce leaves; top with alfalfa sprouts. Sprinkle with sunflower nuts.

 

Nutritional Information:

66 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 11mg Sodium

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