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Warm Caribbean Rice Salad

Warm Caribbean Rice Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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



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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