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Wild Rice Mango Salad
1 cup wild rice, uncooked
2 cups shredded, cooked chicken breast
1/2 avocado
1 large, ripe mango
1 red bell pepper, diced
1/4 cup thinly sliced scallions
1/4 cup toasted slivered almonds
2 tablespoons frozen orange juice concentrate
1 tablespoon olive oil (optional, or cut in half)
1/4 teaspoon freshly ground pepper
Cook rice according to package directions. Cool slightly. Meanwhile,
in a large bowl, combine shredded chicken, avocado, mango, red
pepper, scallions and almonds. In a small bowl, combine the orange
juice concentrate, oil, pepper, and a sprinkle of salt to taste.
Toss with the chicken mixture. Add rice. Refrigerate 1-2 hours
before servings.
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Rice Mango