Ingredients:
Courtesy of Prevention Makes four servings Prep time: 55 minutes Dressing 1 can (8 ounces) pineapple chunks (packed in juice), drained, 1/3 cup juice reserved 3 tablespoons extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon ground black pepper Salad 3/4 pound boneless, skinless chicken breast halves, grilled and cut into cubes 1-1/2 cups cooked brown rice 1 red bell pepper, chopped 1/2 cup red onion, finely chopped 4 large lettuce leaves 2 tablespoons chopped pistachios

Instructions:
To make the dressing: Reserve pineapple chunks for salad. In small bowl, stir 1/3 cup pineapple juice with oil, salt and pepper. To make salad: In medium bowl, combine reserved pineapple chunks, chicken, rice, bell pepper and red onion. Add dressing and toss gently to mix. Arrange lettuce leaves on 4 plates. Top with salad and sprinkle with pistachios. All materials courtesy of ECES. For recipe nutrition information and more delicious, healthy recipes, visit http://thegreennut.org