Asparagus, Mandarin Orange, Chicken, and Rice

Name: Asparagus, Mandarin Orange, Chicken, and Rice
Yield: 4 Servings
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, reduced sodium; For the Salad:; 3 1/3 cups fresh asparagus (trimmed); 2 - 11 oz cans mandarin oranges (drained, reserve juice); 12 ounces cooked chicken breast (cut into chunks); 3 cups cooked instant brown rice

Source: Produce for Better Health Foundation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fresh California asparagus, mandarin oranges, chicken, and brown rice make perfect compliments in this Asian-influenced salad.

Makes

4 Servings

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, reduced sodium
For the Salad:
3 1/3 cups fresh asparagus (trimmed)
2 - 11 oz cans mandarin oranges (drained, reserve juice)
12 ounces cooked chicken breast (cut into chunks)
3 cups cooked instant brown rice

Directions

In a 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 with cool water and cut into 1-inch pieces.
In a medium size bowl, toss all ingredients.

Notes

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. Learn more about: Asparagus Oranges

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.