Pineapple and Chicken Rice Salad

An oriental twist to a delicious chicken-rice salad.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  teaspoons soy sauce, plus
• 1  tablespoon soy sauce
• 1  teaspoon olive oil, plus
• 2  tablespoons olive oil
• 4  teaspoons  minced garlic
• 4  teaspoons  minced peeled fresh ginger
• 12  ounces boneless skinless chicken breast halves or 12  ounces  chicken tenders, cut crosswise into ½ inch wide strips
• 2 3⁄4 cups water
• 1 1⁄2 cups basmati rice or 1 1⁄2 cups long-grain rice
• 6  tablespoons fresh lime juice
• 1  cup  cubed peeled pineapple
• 1  kiwi, peeled,cubed
• 3⁄4 cup  thinly sliced green onion
• 1⁄2 cup  chopped red bell pepper
• 4  large  curly lettuce leaves

Directions

1. Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
2. Add chicken and toss to coat.
3. Let stand 30 minutes.
4. Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
5. Add rice; return to boil.
6. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
7. Uncover; let stand until cool.
8. Season chicken.
9. Heat large nonstick skillet over high heat.
10. Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
11. Cool.
12. Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
13. Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
14. Season to taste.
15. Line bowl with lettuce leaves.
16. Spoon salad into bowl.
17. Sprinkle with remaining green onion and serve.