ORANGE CHICKEN SALAD

ORANGE CHICKEN SALAD image

Provided by CC MCCART-FROST

Categories Salads

Number Of Ingredients 16

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3 large 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

Steps:

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.