Pineapple And Chicken Rice Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 â½ 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

Recipe

• 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.