For a refreshing signature salad, serve this delicious combination of lightly spiced rice and citrus fruits with sliced chicken breasts.
| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| Vinaigrette: | ||||
| Ruby Red Grapefruit Juice | 4 oz | 1/2 cup | 8 oz | 1 cup |
| Orange Juice Concentrate | 7 oz | 3/4 cup | 14 oz | 1-1/2 cups |
| Fresh Lime Juice | 2 oz | 1/4 cup | 4 oz | 1/2 cup |
| Fresh Oregano Leaves, Coarsely Chopped | 2 tbsp | 1/4 cup | ||
| Cumin | 2 tsp | 3-1/2 tsp | ||
| Salt | 1-1/2 tsp | 1 tbsp | ||
| Red Peppers Flakes | 1 tsp | 1-3/4 tsp | ||
| 1. Combine in Blender | ||||
| Olive Oil | 1 cup | 2 cups | ||
| 2. While blender is running, add oil in a steady stream. Reserve | ||||
| Cooked U.S. rice, cooked in vegetable broth | 3 lb 12 oz | 3 qts | 7 lb 8 oz | 1-1/2 gal |
| Orange sections | 12 oz | 1-1/2 cups | 1 lb 8 oz | 3 cups |
| Ruby red grapefruit sections | 12 oz | 1-1/2 cups | 1 lb 8 oz | 3 cups |
| Mango, large dice | 12 oz | 1-1/2 cups | 1 lb 8 oz | 3 cups |
| Red onions, small dice | 7-1/2 oz |
1-1/2 cups | 15 oz | 3 cups |
| Red bell peppers, small dice | 4-1/2 oz |
3/4 cup |
9 oz | 1-1/2 cups |
| Green onions, thinly sliced | 2 oz |
3/4 cup | 4 oz | 1-1/2 cups |
| Garlic, minced | 2 tbsp | 3 tbsp | ||
| Cilantro, chopped | 2-1/2 tbsp | 5 tbsp | ||
| 3. Combine. Blend with reserved vinaigrette. Refrigerate, covered, for 2 hours | ||||
| Leaf lettuce | as needed | as needed | ||
| Grilled boneless, skinless, | 12 each | 24 each | ||
| chicken breasts, sliced | ||||
| Cilantro sprigs | as needed | as needed | ||
| 4. Mound 1-1/2 cups rice mixture over lettuce. Top with sliced chicken breast. Garnish with | ||||
Serving size: 1-1/2 cups (10-1/2 oz) rice mixture. 1 chicken breast.