1. In a large saucepan bring the water and 1/2 teaspoon of the salt to boiling; stir in wild rice and brown rice. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Place saucepan in a large bowl half-filled with ice water. Let stand about 10 minutes or until cool, stirring occasionally.
2. Meanwhile, for dressing, in a large bowl whisk together cilantro, lime peel, lime juice, honey, oil, crushed red pepper, and the remaining 1/2 teaspoon salt. Remove 2 tablespoons of the dressing and set aside until ready to serve. Add red onion to the remaining dressing in bowl; toss to coat. Add cooled rice and chicken; toss to coat. Gently stir in orange sections.
3. To serve, divide spinach among serving plates. Spoon rice mixture onto spinach. Top with avocado and drizzle with the reserved dressing.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 125.2mg||4 %|
|Potassium 537.1mg||14 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 54.3g|
|Protein 8.2g||12 %|
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Calories per serving: 284
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