Chicken and Wild Rice Salad with Orange-Mango Vinaigrette

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.

Yield: 4 servings (serving size: 1 1/2 cup rice mixture and 1 tablespoon almonds)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 0.0%
  • Fat: 10.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.1g
  • Carbohydrate: 45.6g
  • Fiber: 4.2g
  • Cholesterol: 60mg
  • Iron: 2.7mg
  • Sodium: 352mg
  • Calcium: 80mg

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

Preparation

  1. 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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