150 g/3/4 c. cooked chicken, diced
2 tbsp. canned red pimientos, chopped
100 g/4 tbsp. corn kernels
120 g/1 medium-sized orange or 2 tangerines, peeled and chopped
400 g/3 c. cooked brown rice

Dressing:

15 ml/1 tbsp. oil
15 ml/1 tbsp. liquid from canned pimientos
15 ml/1 tbsp. wine or tarragon vinegar
1 clove garlic, crushed
seasoning

Mix the salad ingredients together.

Mix the dressing ingredients and combine with the salad. Chill for 1 to 2 hours.