Chicken and Wild Rice Salad with Orange-Mango Vinaigrette
Serving Size
1 1/2 cup rice mixture and 1 tablespoon almonds
Servings
4
Prep Time
5 min
Cook Time
45 min
Ingredients
1 (2.75-ounce) package
1 (3 1/2-ounce) bag
2 cups chopped
1/4 cup slivered
Directions
- 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.
Nutrition Information
| Sodium | 352 mg |
| Saturated fat | 1.5 g |
| Protein | 30.1 g |
| Polyunsaturated fat | 1.9 g |
| Monounsaturated fat | 5.9 g |
| Fiber | 4.2 g |
| Fat | 10.1 g |
| Cholesterol | 60 mg |
| Carbs | 45.6 g |
| Calories | 421 |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010