Grilled Citrus Chicken Rice Bowl

In a medium bowl, whisk together
orange juice, olive oil, lemon juice,
vinegar, orange zest, 3/4 tsp of the salt, the
sugar, pepper and scallions.

Place chicken in a ziptop bag and
add 3 tbsp of the citrus dressing. Seal
bag and shake to coat chicken with
dressing. Marinate in refrigerator for
2 to 4 hours.

Heat a gas or stovetop grill to mediumhigh
or the coals in a charcoal grill to
medium-hot. Remove chicken from
marinade and discard marinade. Grill
chicken 7 to 8 minutes per side or until
internal temperature reaches 160°. Slice
chicken thinly on the bias.

In a large salad bowl, combine rice,
arugula, carrot, cucumber and mint. Toss
with 4 tbsp of the citrus dressing and
season with remaining 1/4 tsp salt.

Serve rice salad with sliced chicken and
drizzle with remaining dressing.