Recipe Connection: Rice Mango Salad

• 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.

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