Yield: 12 servings.
VINAIGRETTE:
1/2 cup ruby red grapefruit juice
1/4 cup fresh lime juice
2 Tbsp. fresh oregano leaves, coarsely chopped
2 tsp. cumin
1 1/2 tsp. salt
1 tsp. red pepper flakes
1 cup olive oil
Combine all ingredients, except olive oil, in blender. While blender is running, add oil in a steady stream. Reserve
3 qt. cooked rice, cooked in vegetable broth
1 1/2 cups orange sections
1 1/2 cups ruby red grapefruit sections
1 1/2 cups mango, large dice
1 1/2 cups red onions, small dice
3/4 cup red bell peppers, small dice
3/4 cup green onions, thinly sliced
2 Tbsp. garlic, minced
2 1/2 Tsp. cilantro, chopped
Combine ingredients. Blend with reserved vinaigrette. Refrigerate covered for 2 hours.
as needed leaf lettuce
12 grilled boneless, skinless chicken breasts, sliced
as needed, cilantro sprigs
Mound 1 1/2 cups rice mixture over lettuce. Top with sliced chicken breast. Garnish with cilantro.
Photo Credit: USA RICE COUNCIL
