Chicken and Rice Salad with Orange-Pistachio Vinaigrette

 Trying not to heat up the kitchen too much yesterday, because of the record-breaking heat we were having, I decided to try this refreshing recipe. I served this along with a green salad and chilled watermelon cubes. YUM!

serves 4 ( 11 points +)

• 1 box ( 4.3 oz) Rice-A-Roni wild rice blend, made according to package directions,  omitting butter or fat
• 2 T. olive oil
• 1 T. white wine vinegar
• 1 T. fresh orange juice
• salt and pepper
• 2 c. shredded chicken ( either rotisserie, grilled or pan fried)
• 1/2 c. fresh basil
• 1/4 c. pistachios
• 4 oz. fresh mozzarella, cubed
• 2 medium tomatoes, each cut into six wedges

Combine oil, vinegar, orange juice, salt and pepper in a medium bowl. Add chicken, basil, pistachios and cheese; toss to coat. Place about 1/2 c. rice on each of four plates. Top with chicken mixture and 3 tomato wedges.

adapted from "Cooking Light"