ORANGE CHICKEN SALAD

CC MCCART-FROST

By
@CCMCCART

This is lovely for a light supper at the end of a summers day as you sit on your veranda surveying your gardens on your estate. Okay, I suffer from delusions of grandeur, but you get the idea.

I recommend this be served with a Chablis (or iced tea), soft bread/roll and butter to be followed with a bowl of sherbet.


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Rating:

Comments:

Serves:

4

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Cooking the rice with the orange peel adds a light orange flavor and works as a great base for flavor in this salad. The dressing is light and sweet. Cashews add a surprise crunch when you get them in a bite. This chicken salad is great for a summer evening - it's filling, but light. Delish!

Ingredients

3 large
seedless oranges
1 c
long-grain rice
2 c
water
3/4 c
vinaigrette salad dressing (see below)
1 lb
cooked chicken, diced
3 Tbsp
chopped chives
1/2 c
roasted cashews
salt and pepper
cucumber slices, to garnish

VINAIGRETTE DRESSING

3 Tbsp
wine vinegar
salt and papper
2/3 c
vegetable or olive oil
2 tsp
dijon mustard
1/2 tsp
sugar
reserved orange juice from oranges

Directions Step-By-Step

1
SALAD: Thinly peel 1 orange, taking only the colored part of the rind and leaving the white pith.
2
Combine the orange rind, rice and water in a saucepan. Add a pinch of salt. Bring to a boil, then cover and simmer over very low heat for 15-18 minutes, or until the rice is tender and all the water has been absorbed.
3
Peel the remaining oranges and cut out the segments, reserving the juice.
4
VINAIGRETTE DRESSING: Put the vinegar, salt and pepper in a bowl and whisk to dissolve the salt. Gradually add the oil, stirring with the whisk.
5
Add the orange juice to the vinaigrette dressing. Add the mustard and sugar and whisk to combine well. Taste and add more salt and pepper if needed.
6
When the rice is cooked, remove it from the heat and cool slightly, uncovered. Discard the orange rind.
7
Turn the rice into a bowl and add half of the dressing. Toss well and cool completely.
8
Add the chicken, chives, cashews and orange segments to the rice with the remaining dressing. Toss gently. Serve at room temperature, garnished with cucumbers.

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Rice/Grains
Regional Style: American
Collection: Chicken Salad
Other Tags: Quick & Easy, Healthy
Hashtags: #rice, #orange, #chicken