ORANGE CHICKEN SALAD
By
CC MCCART-FROST
@CCMCCART
6
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.
I recommend this be served with a Chablis (or iced tea), soft bread/roll and butter to be followed with a bowl of sherbet.
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!
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
- 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
VINAIGRETTE DRESSING
How to Make ORANGE CHICKEN SALAD
- 1SALAD: Thinly peel 1 orange, taking only the colored part of the rind and leaving the white pith.
- 2Combine 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.
- 3Peel the remaining oranges and cut out the segments, reserving the juice.
- 4VINAIGRETTE DRESSING: Put the vinegar, salt and pepper in a bowl and whisk to dissolve the salt. Gradually add the oil, stirring with the whisk.
- 5Add 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.
- 6When the rice is cooked, remove it from the heat and cool slightly, uncovered. Discard the orange rind.
- 7Turn the rice into a bowl and add half of the dressing. Toss well and cool completely.
- 8Add the chicken, chives, cashews and orange segments to the rice with the remaining dressing. Toss gently. Serve at room temperature, garnished with cucumbers.
About ORANGE CHICKEN SALAD
Main Ingredient: Rice/Grains
Regional Style: American
Collection: Chicken Salad
Other Tags: Quick & Easy, Healthy
