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!
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.
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