Pineapple And Chicken Rice Salad

• 2 teaspoons soy sauce, plus
• 1 tablespoon soy sauce
• 1 teaspoon olive oil, plus
• 2 tablespoons olive oil
• 4 teaspoons minced garlic
• 4 teaspoons minced peeled fresh ginger
• 12 ounces boneless skinless chicken breast halves or 12 ounces chicken tenders, cut crosswise into 1/2 inch wide strips
• 2 3/4 cups water
• 1 1/2 cups basmati rice or 1 1/2 cups long-grain rice
• 6 tablespoons fresh lime juice
• 1 cup cubed peeled pineapple
• 1 kiwi, peeled,cubed
• 3/4 cup thinly sliced green onion
• 1/2 cup chopped red bell pepper
• 4 large curly lettuce leaves

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

soy sauce, soy sauce, olive oil, olive oil, garlic, fresh ginger, chicken, water, basmati rice, lime juice, pineapple, kiwi, green onion, red bell pepper, curly lettuce

Taken from www.food.com/recipe/pineapple-and-chicken-rice-salad-97507 (may not work)