Chicken, Rice, and Tropical Fruit Salad

1 cup uncooked basmati rice
2 cups cubed skinless, boneless rotisserie chicken breast
1 cup cubed fresh pineapple
1 cup jarred sliced peeled mango, drained and chopped
1/2 cup seedless red grapes, halved
1/4 cup sliced almonds, toasted
2 tbsp. finely chopped fresh mint
1½ tbsp. fresh lemon juice
1½ tbsp. canola oil
1/4 tsp. salt
4 romaine lettuce leaves

Cook rice according to package directions, omitting salt and fat. Cool.
Combine rice and next 5 ingredients

Combine mint, juice, oil, salt, and pepper in a small bowl, stirring with a
whisk. Drizzle mint mixture over rice mixture; toss well. Cover and chill.
Place 1 lettuce leaf on each of four plates. Spoon rice mixture
evenly onto each lettuce leaf.

Herbed Green Beans:
Cook 1 lb. trimmed green beans in boiling water 7 minutes or until crisp-tender.
Drain. Place green beans in a medium bowl. Add 1 tbsp. minced fresh
tarragon, 1 tbsp. minced fresh parsley, 2 tsp. olive oil, ¼ tsp. salt
and 1/8 tsp. white pepper; toss well.
Don't forget quence with Iced Tea.

4 servings