PINEAPPLE AND CHICKEN RICE SALAD

Steps:

• Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
• Add chicken and toss to coat.
• Let stand 30 minutes.
• Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
• Add rice; return to boil.
• Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
• Uncover; let stand until cool.
• Season chicken.
• Heat large nonstick skillet over high heat.
• Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
• Cool.
• Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
• Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
• Season to taste.
• Line bowl with lettuce leaves.
• Spoon salad into bowl.
• Sprinkle with remaining green onion and serve.