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Chicken, Rice and Fruit Salad
Source: Food Stamp Nutrition Connection

A chicken salad with rice and assorted fruits.

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 3 servings
Amount Per Serving
Calories 220.6
Total Carbs 27.8 g
Dietary Fiber 2.9 g
Sugars 8.7 g
Total Fat 3.7 g
Saturated Fat 0.9 g
Unsaturated Fat 0.8 g
Potassium 360.9 mg
Protein 18.8 g
Sodium 204.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  cooked long grain brown rice
2 tbsp  chopped parsley
0 1/2 tsp  black pepper
0 1/4 each  medium garlic cloves
1 tbsp  fat free ranch salad dressing
2 tbsp  fat free mayonnaise
1 cup  fresh cubed cantaloupe
0.3333 cup  red grapes
0 1/2 cup  fresh chopped celery
1 1/4 cup  cooked chicken breast, diced
6 piece  fresh romaine leaves
  1. If not using leftover or "planned over" rice - cook rice according to package directions without adding salt. Chill.
  2. In a serving bowl, mix parsley, black pepper, garlic, dressing, and mayonnaise together.
  3. Add cooled rice, apple, grapes, celery, and chicken. Stir gently.
  4. Serve cold on a bed of clean lettuce leaves, if desired.
  5. Cover and refrigerate leftovers within 2 hours.

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