Dressing
1 can (8 oz) pineapple chunks (packed in juice), drained, 1/3 cup juice reserved
3 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper
Salad
3/4 lb boneless, skinless chicken breast halves, grilled and cut into cubes
1 1/2 cups cooked brown rice
1 red bell pepper, chopped
1/2 cup finely chopped red onion
4 lg leaves lettuce
2 Tbsp chopped pistachios
To make dressing: Reserve pineapple chunks for salad. In a small bowl, stir 1/3 cup pineapple juice with oil, salt, and pepper.
To make salad: In a medium bowl, combine reserved pineapple chunks, chicken, rice, bell pepper, and onion. Add dressing and toss gently to mix.
Arrange lettuce on 4 plates. Top with salad and sprinkle with pistachios.
Makes 4 servings
Per serving: 350 calories, 23 g protein, 31 g carbohydrate, 14 g fat, 50 mg cholesterol, 3 g fiber, 135 mg sodium
Decadent (yet smart!) desserts
