• 2 cups cooked rice, cooled
• 2 cups cantaloupe, cubed
• 1-1/2 cups cooked chicken breast, cubed
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, finely chopped
• 1 cup plain nonfat yogurt
• 4 lettuce leaves

Mix together first 3 ingredients in a bowl. Combine next 4 ingredients in another bowl. Gently stir yogurt mixture into rice mixture until well combined.

Cover and refrigerate at least 2 hours, until chilled.

Serve lettuce on individual plates topped with chicken salad.

Per serving: calories 281, fat 3.1g, 10% calories from fat, cholesterol 46mg, protein 23.7g, carbohydrates 39.1g, fiber 1.4g, sugar 11.8g, sodium 99mg, diet points 6.1.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.1, Fruit: 0.5, Bread: 1.5, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 2.1

  view detailed nutritional information

The recommended wine is: Chenin Blanc.