Chicken, Rice, and Tropical Fruit Salad

Ingredients

• 0.3 cup almonds toasted sliced
• 1 cup rice uncooked
• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons canola oil 
• 2 cups rotisserie chicken breast boneless skinless cubed
• 2 tablespoons mint leaves fresh finely chopped
• 1.5 tablespoons juice of lemon fresh
• 1 cup mangos jarred peeled drained sliced chopped (such as Del Monte SunFresh)
• 1 cup pineapple fresh cubed
• 0.5 cup grapes red seedless halved
• 4  romaine lettuce leaves 
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk

Directions

1. Cook rice according to package directions, omitting salt and fat. Cool.
2. Combine rice and next 5 ingredients (through sliced almonds).
3. Combine mint, juice, oil, salt, and pepper in a small bowl, stirring with a whisk.
4. Drizzle mint mixture over rice mixture; toss well. Cover and chill.
5. Place 1 lettuce leaf on each of four plates. Spoon 1 1/2 cups rice mixture onto each lettuce leaf.
6. Garnish with mint sprigs, if desired.