Mesquite Rotisserie Chicken & Rice Salad
2 c. Texmati Rice
1 medium Texas Ruby Red Grapefruit, sectioned
3 c. H-E-B Mesquite Rotisserie Chicken, chopped
1 serrano pepper, seeded & chopped
2 medium Texas Oranges, peeled, thin sliced & seeds removed
1/4 c. cilantro
1 Tbsp. each: olive oil and lemon juice
6 H-E-B Romaine Lettuce Leaves
Prepare rice according to package directions for either the microwave
or stove top. Set aside.
Cut off the top and bottom of grapefruit. Set on one of the cut sides
and use the knife to cut off the skin so that the membrane is removed.
Use a paring knife to slice out the sections.
Combine the cooked rice, shredded chicken, and chopped chili in a larg
e salad bowl. Top the salad with the grapefruit sections and orange sl
ices. Combine the olive oil and lemon juice in a small bowl and toss i
nto the salad.
Serve the salad on romaine lettuce leaves.
Calories: 160, Total Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 35mg,
Sodium: 500mg, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Prot
My H-E-B Texas Life Magazine, March 2012