Asparagus, Mandarin Orange, Chicken and Rice

Fresh California asparagus, mandarin oranges, chicken, and brown rice make perfect compliments in this Asian-influenced salad. 

Ingredients

For the Vinaigrette

2 tablespoons extra virgin olive oil

2 tablespoons rice vinegar

3 tablespoons mandarin orange juice (reserved from oranges)

1 tablespoon soy sauce

For the Salad

1 pound fresh asparagus (trimmed)

2 cans 11 oz cans mandarin oranges (drained, reserve juice)

12 ounces cooked chicken breast (cut into chunks)

3 cups cooked instant brown rice

Directions

1. In  small bowl, whisk vinaigrette ingredients, set aside.
    
2. Cook rice according to package directions.
    
3. Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water.
    
4. Bring to a boil, reduce heat and simmer, uncovered, for 2-5 minutes.
    
5. Rinse with cool water and cut into 1-inch pieces.
    
6. In a medium size bowl, toss all ingredients. 

Notes

Weekly Meal Planning Tip: When you're planning a dinner with chicken, cook up extra chicken breast and refrigerate for later use in this salad. 

This Recipe was found on the USDA Mixing Bowl Website. To visit the direct URL, click here.