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Serves: 6

Prep Time: 50 minutes
Meal Occasion: Side Dish, Salad, Lunch
Cuisine Type: American

Ingredients

1	package UNCLE BEN’S® Long Grain & Wild Rice Herb Roasted Chicken
1	lb. fresh asparagus ends snapped off
1	pint cherry tomatoes each cut into half
1	head romaine lettuce chopped
1	cup shredded mozzarella cheese
1	Tbsp. balsamic vinegar
4	Tbsp. olive oil separated
	salt and pepper

Instructions

1. Follow the cooking directions on the package of UNCLE BEN’S® rice. Meanwhile, toss the asparagus in 2 tablespoons of olive oil and salt and pepper. Grill over medium-high heat or broil the asparagus for about 4 minutes and then turn and heat for another 3 minutes.
2. Remove asparagus from the heat and cut into 1-inch pieces. Place in a large mixing bowl. Add the halved cherry tomatoes and cheese. Cool the rice by spreading it out onto a baking sheet for about 5 minutes.
3. Add the rice to the vegetable-filled mixing bowl and then toss with 2 tablespoons of olive oil and balsamic vinegar. Serve at room temperature spooned over a handful of chopped romaine lettuce.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.