Ingredients: 2 cups cooked rice, cooled to room temperature 1 1/2 cups cooked chicken breast cubes 1/4 cup tightly packed fresh parsley 8 ounces plain nonfat yogurt 2 cups cantaloupe, diced 1/4 cup tightly packed fresh mint leaves 1 clove garlic, halved Lettuce leaves Directions:Combine rice, cantaloupe, and chicken in 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 2 hours. Serve on lettuce leaves. |