Chicken and Wild Rice Salad with Orange-Mango Vinaigrette

Chicken and Wild Rice Salad with Orange-Mango Vinaigrette Recipe
Oxmoor House
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.


4 servings (serving size: 1 1/2 cup rice mixture and 1 tablespoon almonds)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes
Other: 30 Minutes

Nutritional Information

Calories 421
Caloriesfromfat 0.0 %
Fat 10.1 g
Satfat 1.5 g
Monofat 5.9 g
Polyfat 1.9 g
Protein 30.1 g
Carbohydrate 45.6 g
Fiber 4.2 g
Cholesterol 60 mg
Iron 2.7 mg
Sodium 352 mg
Calcium 80 mg


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)
1/4 cup slivered almonds, toasted


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.