By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
461 cal · 30 min
Asparagus, Mandarin Orange, Chicken, and Rice Salad
Recipe GLPRacb07a94c04732
A refreshing warm salad combining tender asparagus, sweet mandarin oranges, succulent chicken breast, and nutty brown rice, dressed with a bright citrus-soy vinaigrette.
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Ingredients
2 tablespoons Extra virgin olive oil
2 tablespoons Rice vinegar
3 tablespoons Mandarin orange juice (reserved from canned oranges)
1 tablespoon Reduced sodium soy sauce
3⅓ cups Fresh asparagus, trimmed
2 11 oz cans Canned mandarin oranges, drained
12 ounces Cooked chicken breast, cut into chunks
3 cups Cooked instant brown rice
Directions
In a small bowl, whisk together the olive oil, rice vinegar, reserved mandarin orange juice, and reduced sodium soy sauce until well combined. Set the vinaigrette aside.
Cook the brown rice according to package directions and set aside to cool slightly.
Fill a large skillet with approximately 1 1/2 inches of water and bring to a boil over high heat.
Add the trimmed asparagus to the boiling water, then reduce heat to medium and simmer uncovered for 2 to 5 minutes until asparagus is tender-crisp.
Drain the asparagus and rinse under cool running water to stop the cooking process. Cut the cooled asparagus into 1-inch pieces.
In a medium bowl, combine the cooked rice, asparagus pieces, drained mandarin oranges, and chicken breast chunks. Pour the vinaigrette over the mixture and toss gently until all ingredients are evenly coated. Serve warm or at room temperature.
Comments
Asparagus, mandarins, and chicken are all reliably available at Charlotte chains—Harris Teeter, Walmart, and Food Lion stock them year-round—so this salad clears the ingredient hurdle with no special trips. The real cost driver is the chicken breast; at roughly $4 per pound, you're looking at $6 to $8 per serving just for protein, though the rice and pantry staples keep the total under $5 per serving if you use sale-priced chicken. Budget 40 to 45 minutes if you start with raw chicken and uncooked rice, since the stated 30 minutes assumes both are ready to go; cooking brown rice takes 40 minutes alone. This is a solid same-day salad that reheats adequately but loses some brightness to the vinaigrette, so it works best eaten fresh; the asparagus can turn soft if kept overnight. It feeds four generously as a light lunch or sides-heavy dinner, and demands no tricky technique—just assembly.
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