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Mesquite Rotisserie Chicken & Rice Salad

My H-E-B Texas Life Magazine, March 2012

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Family-friendly

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 minutes

Makes:

6 servings

Ingredients

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

Instructions

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 large salad bowl. Top the salad with the grapefruit sections and orange slices. Combine the olive oil and lemon juice in a small bowl and toss into the salad.