Cool and Colorful Chicken Salad


2 cups cooked rice, cooled to room temperature
2 cups cantaloupe, diced
1½ cups cooked chicken breast cubes
¼ cup tightly packed fresh mint leaves
¼ cup tightly packed fresh parsley
1 clove garlic, halved
8 ounces plain nonfat yogurt
Lettuce leaves


Combine rice, cantaloupe, and chicken in a large bowl. Place knife blade in food processor; add mint, parsley and garlic. Cover; process until finely chopped. Transfer to small bowl; add yogurt and blend. Add to rice mixture and toss lightly. Chill for two hours. Serve on lettuce leaves. Serves 4. 


Approximately 285 calories and 3 grams of fat per serving.

This is an official 5 a Day recipe