Warm Caribbean Chicken and Rice Salad With Almonds |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Enjoy the island flavors of WARM CARIBBEAN CHICKEN AND RICE SALAD WITH ALMONDS (see recipe). Serve the whole-meal salad with LEMON POPPY SEED MUFFINS. Ingredients:
1/2 cup slivered almonds |
1 1/2 teaspoons olive oil, divided |
12 ounces chicken breast tenders, cut into bite-size pieces |
1 (8 ounce) package yellow rice |
1/2 cup chopped cilantro, divided |
1/2 cup finely chopped sweet onion (such as vidalia or another variety) |
1 seeded and finely chopped jalapeno pepper |
1 teaspoon caribbean jerk seasoning |
1 1/4 cups fresh orange juice or 1 1/4 cups other orange juice, divided |
1 teaspoon arrowroot |
1/4 teaspoon salt |
1/2 teaspoon orange zest (orange part only) |
1 cup orange section (fresh, canned or chilled) |
4 cups fresh baby spinach leaves |
Directions:
1. Heat a large skillet on medium-high. Add almonds and cook, stirring, until golden; set aside. In same skillet, heat half the oil and cook chicken 4 minutes, stirring, or until almost cooked through. Remove to a warm plate; cover to finish cooking. Meanwhile, cook the rice according to directions, omitting any oil. Toss hot rice with 1/4 cup chopped cilantro; set aside to keep warm.
2. For the dressing: Heat the remaining oil in a pan. Add onions, jalapeno pepper and jerk seasoning, and cook 5 minutes or until onions are wilted. Pour in 1 cup of orange juice and boil 5 minutes to reduce. Combine the arrowroot and remaining 1/4 cup orange juice and stir into sauce to thicken. Add the salt and orange zest. Toss the cooked chicken, orange sections, half the almonds, remaining 1/4 cup cilantro and spinach together. Add the hot rice and the dressing and toss again to mix thoroughly. Serve topped with remaining almonds.
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