Chicken and Wild Rice Salad with Orange-Mango Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Slivered almonds add just the right amount of crunch to this nourishing salad, which you can make up to a day ahead. To get a jump start on this dish, cook and chill the rice up to 2 days before making the salad. Ingredients:
1 (2.75-ounce) package quick-cooking wild rice (such as gourmet house) |
1 (3 1/2-ounce) bag boil-in-bag brown rice (such as success) |
2 cups chopped cooked chicken breast (8 ounces) |
orange-mango vinaigrette |
1/4 cup slivered almonds, toasted |
Directions:
1. Cook wild rice and brown rice according to package directions, omitting salt and fat. Combine wild rice and brown rice, and spread rice mixture in a thin layer in a baking pan. Refrigerate 30 minutes or until cool, stirring occasionally. Combine chilled rice mixture, chicken, and Orange-Mango Vinaigrette in a large bowl; toss well. Spoon rice mixture evenly onto each of 4 serving plates; sprinkle evenly with almonds.
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