Asparagus, Mandarin Orange, Chicken, and Rice

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

Method

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