Island Salad

Island Salad

A delicious entrée combination of rice, chicken, melon and grapes.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (19 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for refrigeration)

Diabetes-Friendly Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 3 cup chicken stock
  • 1 lemon, grated rind only
  • 1 1/2 cup uncooked rice
  • 2 tsp dry sherry (optional)
  • 2 Tbsp lemon juice
  • 6 Tbsp olive oil
  • 1 Tbsp orange juice
  • 1 Tbsp chopped parsley (or mint)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked chicken breast, cut into bite-size pieces
  • 1 cup diced honeydew melon
  • 2 cup seedless green grapes
  • 1 small bunch seedless green grapes (for garnish)

Directions:

Bring chicken stock and lemon rind to boil, add rice and cover. Lower the heat and simmer about 20 to 25 minutes until rice is tender. Remove from heat, uncover and allow to stand 5 minutes. Toss with a fork. Refrigerate until cold.

Blend sherry, lemon juice, olive oil, orange juice, parsley, salt and pepper thoroughly. Add chicken, melon and grapes to rice. Pour over dressing, toss till well mixed.

Garnish with small bunch of grapes. Serve chilled.