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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 teaspoon salt, sugar, pepper and scallions.
Place chicken in a ziptop bag and add 3 tablespoons of the citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in refrigerator for 2 to 4 hours.
Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade. Grill chicken 7 to 8 minutes per side or until internal temperature reaches 160°F. Slice chicken thinly on the bias.
In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 tablespoons of the citrus dressing and season with remaining 1/4 teaspoon salt.
Serve rice salad with sliced chicken and drizzle with remaining dressing.