1 cup wild rice, uncooked
2 cups shredded, cooked chicken breast
1/2 avocado (this is good fat!)
1 large, ripe mango
1 red bell pepper, diced
1/4 cup thinly sliced scallions
1/4 cup toasted slivered almonds (optional, jacks up the fat grams.)
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.