Chicken and Wild Rice Salad with Orange-Mango Vinaigrette

Name: Chicken and Wild Rice Salad with Orange-Mango Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 99 grams boil-in-bag brown rice (such as Success); 227 grams cups chopped cooked chicken breast; 4 servings Orange-Mango Vinaigrette; 78 grams package quick-cooking wild rice (such as Gourmet House); 59 milliliters slivered almonds, toasted

You can never have too many main course recipes, so give Chicken and Wild Rice Salad with Orange-Mango Vinaigrette a try. This gluten free and dairy free recipe serves 4. One serving contains 297 calories, 22g of protein, and 6g of fat. A mixture of boil-in-bag brown rice, quick-cooking rice, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the brown rice you could follow this main course with the Brown Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Cook wild rice and brown rice according to package directions, omitting salt and fat.

Ingredients you will need

Brown Rice

Wild Rice

Salt

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.

Ingredients you will need

Brown Rice

Wild Rice

Spread

Rice

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vinaigrette