1. Preheat oven to to 350°F. 2. Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish. 3. Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done. 4. While chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using). 5. Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments. 6. Chill rice salad until chicken is done, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
