ORANGE CHICKEN SALAD
By
CC MCCART-FROST
@CCMCCART
7
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
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