Caribbean chicken salad

Ingredients

• 150g easy-cook long grain white rice
• 150g pineapple pieces in natural juice, drained
• 2 bananas, sliced
• 100g red or green seedless grapes
• 25g sultanas
• 1 tablespoon lemon juice
• 4 tablespoons low-fat natural yoghurt
• 1 teaspoon reduced-fat mayonnaise
• 250g cooked chicken, chopped
• 1 pinch ground black pepper
• 1 handful lettuce leaves, shredded

Method

1. Cook the rice in a saucepan of gently boiling water for about 15 minutes, until tender. Drain and rinse under cold water to cool quickly, then drain again.
2. Mix together the rice, pineapple, bananas, grapes, sultanas or raisins and lemon juice.
3. In a large bowl, mix together the yoghurt and mayonnaise. Add the rice mixture and chicken. Season with pepper and mix well.
4. Arrange the lettuce on 4 serving plates and share the chicken mixture between them. Serve at once.