FoodLink - Purdue Extension

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.

15 min
30 min
Total Time
45 min
Servings: 4


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


  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.