ORANGE CHICKEN SALAD
By
CC MCCART-FROST
@CCMCCART
7
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
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
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3 largeseedless oranges
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1 clong-grain rice
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2 cwater
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3/4 cvinaigrette salad dressing (see below)
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1 lbcooked chicken, diced
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3 Tbspchopped chives
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1/2 croasted cashews
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·salt and pepper
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·cucumber slices, to garnish
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VINAIGRETTE DRESSING
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3 Tbspwhite wine vinegar
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·salt and papper
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2/3 cvegetable or olive oil
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2 tspDijon mustard
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1/2 tspsugar
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·reserved orange juice from oranges
How to Make ORANGE CHICKEN SALAD
- SALAD: Thinly peel 1 orange, taking only the colored part of the rind and leaving the white pith.
- 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.
- Peel the remaining oranges and cut out the segments, reserving the juice.
- 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.
- 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.
- When the rice is cooked, remove it from the heat and cool slightly, uncovered. Discard the orange rind.
- Turn the rice into a bowl and add half of the dressing. Toss well and cool completely.
- 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 ORANGE CHICKEN SALAD
Main Ingredient: Rice/Grains
Regional Style: American
Collection: Chicken Salad
Other Tags: Quick & Easy Healthy
