Chicken and wild rice salad with orange-mango vinaigrette

This light and refreshing dish is elevated by a vibrant homemade vinaigrette.

Chicken and Wild Rice Salad with Orange-Mango Vinaigrette
Serving Size
1 1/2 cup rice mixture and 1 tablespoon almonds
Servings
4
Prep Time
5 min
Cook Time
45 min
Health Benefit
High Protein
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 (about 8 ounces)
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.
Recipe Nutrition
Calories
421
Fat
10.1
Saturated fat
1.5
Monounsaturated fat
5.9
Polyunsaturated fat
1.9
Protein
30.1
Carbs
45.6
Fiber
4.2
Cholesterol
60
Sodium
352

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