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.
