Quick Chicken and Rice Salad (low Fat)
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon jalapeno sauce
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 3⁄4 lb shredded cooked chicken breast
- 2 cups fresh pineapple chunks
- 1 (15 ounce) can black beans, rinsed
- 1 ripe mango, peeled and cut into 3/4 inch chunks
- 1 cup cooked converted rice
- 1⁄2 cup red bell pepper, diced
- 1⁄3 cup cilantro, chopped (optional)
- 1⁄4 cup red onion, chopped
directions
- In a bowl whisk the first five ingredients together.
- Add the remaining ingredients.
- Chill slightly.
- Garnish with starfish, if desired.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>