orange chicken salad

★★★★★ 4 Reviews
CCMCCART avatar
By CC MCCART-FROST
from GUATAY, CA

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.

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!

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 4
method Stove Top

Ingredients For orange chicken salad

  • 3 lg
    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
    white 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

How To Make orange chicken salad

  • 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.
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