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Mesquite Rotisserie Chicken & Rice Salad

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



Quick and easy


Prep Time:

10 minutes

Cook Time:

15 minutes


6 servings


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 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.

Serve the salad on romaine lettuce leaves.
Nutritional Information
Calories: 160, Total Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 35mg, Sodium: 500mg, Carbohydrates: 10g, Dietary Fiber: 2g, Sugar: 4g, Protein: 16g
My H-E-B Texas Life Magazine, March 2012

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