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Asparagus, Mandarin Orange, Chicken and Rice
Makes: 4 servings
Ingredients
For the Vinaigrette
| 2 tablespoons Extra virgin olive oil |
| 2 tablespoons Rice vinegar |
| 3 tablespoons Mandarin orange juice (reserved from oranges) |
| 1 tablespoon Soy sauce |
For the Salad
| 3⅓ cups Fresh asparagus (trimmed) |
| 2 x 11 oz cans Mandarin oranges (drained, reserve juice) |
| 12 ounces Cooked chicken breast (cut into chunks) |
| 3 cups Cooked instant brown rice |
Asparagus, Mandarin Orange, Chicken and Rice Directions
- In small bowl, whisk vinaigrette ingredients, set aside.
- Cook rice according to package directions.
- Place whole trimmed asparagus in a large skillet with 1½ inches of water.
- Bring to a boil, reduce heat and simmer, uncovered, for 2-5 minutes.
- Rinse with cool water and cut into 1-inch pieces.
- In a medium size bowl, toss all ingredients.
Notes
Source: Produce for Better Health Foundation.
