Warm Caribbean Rice Salad
Servings
4 Servings
Ingredients
- 1/2 cup slivered almonds
- 1 1/2 teaspoons extra light olive oil divided
- 2 6- ounce chicken breasts boneless, skin on
- 4 cups spinach washed and stems removed
- 1 cup orange segments
- 1/4 cup chopped cilantro Dressing
- 1/2 cup finely chopped sweet onions
- 1 Caribbean or jalapeno chili seeds removed and finely chopped
- 1 teaspoon jerk seasoning
- 1 1/4 cups orange juice divided into 1 cup and 1/4 cup
- 1 teaspoon arrowroot
- 1/4 teaspoon salt
- 1/2 teaspoon grated orange zest
- Yellow Rice with Cilantro prepared per recipe
Instructions
Preparation
- 1 Heat a large skillet on medium high. Add almonds and cook, stirring, until they turn gold.2 Tip into a bowl and set aside. Heat half of the oil in a skillet and cook the chicken breasts, turning several times, until almost cooked through, about 15 minutes. 3 Remove to a hot plate and cover to finish cooking. While the chicken is cooking, make the yellow rice (instructions below) and dressing.4 To make the dressing: Heat the remaining oil in a saucepan. Add the onions, chile, and jerk seasoning and cook, stirring, until wilted and translucent but not brown, 5 minutes. 5 Pour in 1 cup of the orange juice and boil to reduce about 5 minutes. Combine the arrowroot and remaining orange juice and stir into the sauce to thicken. 6 Add the salt and orange zest. Remove the skin from the chicken breasts and cut chicken into bite-size pieces. Toss the chicken, orange segments, half of the toasted almonds, cilantro and spinach together.7 Add the hot rice and dressing, and toss again to mix thoroughly. Serve topped with the remaining toasted almonds.
- Source: Almond Board of California
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