Orange Chicken Salad
From chefmeow 11 years agoIngredients
- 2 seedless oranges shopping list
- 2 cups chicken stock shopping list
- 1 cup long grain rice shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1/4 cup orange juice shopping list
- 2 teaspoons Dijon mustard shopping list
- 1 pound cooked chicken diced shopping list
- 1/2 cup cashews lightly toasted shopping list
- 3 tablespoons chopped fresh chives shopping list
- salt and freshly ground pepper to taste shopping list
How to make it
- Peel one of the oranges being careful to remove only the thin orange part of the peel leaving the white pith behind.
- Combine the orange peel, chicken stock and rice in a pot and bring to a boil over moderate heat.
- Reduce heat and simmer covered for 15 minutes.
- Remove from heat and let stand covered for 10 minutes.
- Meanwhile whisk together olive oil, orange juice and Dijon mustard then set aside.
- Remove and discard the orange zest from the rice.
- Transfer rice to a serving bowl and toss with half of the dressing.
- Cool to room temperature or chill in the refrigerator.
- Completely peel both oranges and divide into segments.
- Immediately before serving toss rice with the remaining dressing.
- Add chicken, cashews and chives then toss well to combine.
- Adjust seasoning with salt and pepper and garnish with orange segments.
People Who Like This Dish 3
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