FoodLink - Purdue Extension
Asparagus, Mandarin Orange, Chicken, and Rice Salad

Asparagus, Mandarin Orange, Chicken, and Rice Salad

Fresh asparagus, mandarin oranges, chicken, and brown rice complement each other perfectly in this Asian-influenced salad.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.


Prep
15 min		 Cook
30 min		 Total Time
45 min
Servings: 4

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 11-ounce 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 asparagus with cool water and cut into 1-inch pieces.

  6. Toss all ingredients in a medium bowl, then serve.

Quick Tips

Prepare Ahead: If you plan a meal with chicken, cook some extra and refrigerate it up to three days to use later in this salad.