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Recipe Connection: Rice Mango Salad

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by , health and fitness expert

  • 1 large, ripe mango
  • 1 red bell pepper, diced
  • 1/2 avocado
  • 1 cup whole grain rice, uncooked
  • 2 cups shredded, cooked chicken breast
  • 1/4 cup thinly sliced scallions
  • 1/4 cup toasted slivered almonds
  • 2 tbsp frozen orange juice concentrate
  • 1 tbsp olive oil
  • 1/2 tsp freshly ground pepper

  1. Cook rice according to package directions. Cool slightly.
  2. In a large bowl, combine almonds, avocado, chicken, mango, red pepper, and scallions.
  3. In a small bowl, combine the oil, orange juice concentrate, pepper, and a sprinkle of salt to taste.
  4. Toss with the chicken mixture. Add rice.
  5. Refrigerate 1-2 hours before servings.

The avocado, olive oil, and almonds all add essential fats. The chicken provides plenty of protein. The rice provides carbohydrates, which are low on the glycemic index because it is whole grain.

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