Chicken and Wild Rice Salad with Orange-Mango Vinaigrette
This nourishing salad is a good source of protein.
- 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
- 1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Success)
- 2 cups chopped cooked chicken breast (8 ounces)
- Orange-Mango Vinaigrette
- 1/4 cup slivered almonds, toasted
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.
|Saturated fat||1.5 g|
|Monounsaturated fat||5.9 g|
|Polyunsaturated fat||1.9 g|