Chicken Recipes

ORANGE CHICKEN SALAD

A refreshing and very delicately flavored rice salad.

INGREDIENTS
3 large seedless oranges
1 cup long-grain rice
2 cups water
3/4 cup vinaigrette dressing, made with
red wine vinegar and a mixture of olive and vegetable oils
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1 pound cooked chicken, diced
3 tablespoons chopped chives
1/2 cup roasted cashews
salt and black pepper
cucumber slices, to garnish

SERVES 4

1. 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. 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.

4. When the rice is cooked, remove it from the heat and cool slightly, uncovered. Discard the orange rind.

5. Turn the rice into a bowl and add half of the dressing. Toss well and cool completely.

6. Add the chicken, chives, cashews and orange segments to the rice with the remaining dressing. Toss gently. Serve at room temperature, garnished with cucumber.