Asparagus, Mandarin Orange, Chicken, and Rice

2 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
3 tablespoons mandarin orange juice (reserved from oranges)
1 tablespoon soy sauce
reduced sodium
3 1/3 cups fresh asparagus (trimmed)
2 cans 11 oz cans mandarin oranges (drained
reserve juice)
12 ounces cooked chicken breast (cut into chunks)
3 cups cooked instant brown rice

In a small bowl, whisk vinaigrette ingredients, set aside.
Cook rice according to package directions.
Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water.
Bring to a boil, reduce heat and simmer, uncovered, for 2-5 minutes.
Rinse with cool water and cut into 1-inch pieces.
In a medium size bowl, toss all ingredients.

Produce for Better Health Foundation