Chicken and Wild Rice Salad with Orange-Mango 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

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.

Nutrition Information

Calories 421
Fat 10.1 g
Saturated fat 1.5 g
Monounsaturated fat 5.9 g
Polyunsaturated fat 1.9 g
Protein 30.1 g
Carbs 45.6 g
Fiber 4.2 g
Cholesterol 60 mg
Sodium 352 mg
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010