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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
30 mins
total:
50 mins
Yield:
4 servings (serving size: 1 1/2 cup rice mixture and 1 tablespoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

421 calories; calories from fat 0%; fat 10.1g; saturated fat 1.5g; mono fat 5.9g; poly fat 1.9g; protein 30.1g; carbohydrates 45.6g; fiber 4.2g; cholesterol 60mg; iron 2.7mg; sodium 352mg; calcium 80mg.
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