Asparagus, Mandarin Orange, Chicken and Rice



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:

  • 3 1/3 cups 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


  1. In a 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.


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.

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