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.
In small bowl, whisk vinaigrette ingredients, set aside.
Cook rice according to package directions.
Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water.
Bring to a boil, reduce heat, and simmer uncovered for 2-5 minutes.
Rinse asparagus with cool water and cut into 1-inch pieces.
Toss all ingredients in a medium bowl, then serve.
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.