Chicken Salad with Rice and Fruit

Chicken Salad with Rice and Fruit

1 chicken breast, cooked and shredded
2/3 c cooked brown rice, cooled
2 c fruit, cut up
¼ c fresh chopped herbs (basil, parsley, tarragon, or a combination)
Juice of 1 lemon, well-reamed
1 T balsamic vinegar
Black pepper (plenty)
Salt (just a pinch)

3 c arugula or watercress

I should really come up with snazzier recipe names.

Combine all ingredients (except greens) in a medium bowl, gently.

Divide greens between 2 plates and top each with half the chicken and rice mixture.

2 servings
200 calories per serving

I used raspberries, a nectarine, and a plum this time. Other berries, apricots, apples, pears, etc. would all work well.

A little thinly sliced red onion or scallions would be good in this.

If you think it needs more zing, try some red pepper flakes. Crumbled blue, feta, or goat cheese, parmesan shavings, or toasted chopped nuts would all be great in this salad, but will add a significant amount of calories. At 200 to start, though, you can certainly afford to add a few.