This salad is a fantastic way to use up leftover rice and chicken.
2 cups cooked Rice, cooled2 cups Cantaloupe, cubed1-1/2 cups cooked Chicken breast, cubed1/4 cup fresh Mint, finely chopped1/4 cup fresh Parsley, finely chopped1 clove Garlic, finely chopped1/2 pound plain fat-free Yogurt4 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.
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