Chicken And Orange Rice Salad
- 2 cups water
- 1 chicken bouillon cube
- Grated peel of 1/2 Sunkist® orange
- 1 cup raw regular rice
- 1-1/2 cups cubed cooked chicken
- 1 can (about 2 ounces, dr.wt.) sliced ripe (black) olives, drained
- 1/4 cup sliced green onions (scallions)
- 2 Sunkist oranges, peeled and cut into half-cartwheel slices
- Fresh Orange Dressing (below)
- Salad greens
Makes 4 main-dish salads (about 5 cups)
In a saucepan, bring the water to a boil with the bouillon cube and orange peel. Add rice and
return to a boil. Reduce heat; cover, and simmer for 20 minutes, or until liquid has been
absorbed. Cool slightly. In a bowl, combine rice, chicken, olives, green onions, and orange
half-cartwheel slices. Toss gently with the Fresh Orange Dressing; cover and chill. To serve,
arrange on salad greens on individual serving plates. Garnish with parsley sprigs, if desired.
FRESH ORANGE DRESSING:
- Juice of 1 Sunkist orange (1/3 cup)
- 3 tablespoons vegetable oil
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried tarragon leaves, crushed
- 1/8 teaspoon paprika
Makes about 1/2 cup
In a jar with a lid, combine all the ingredients and shake well.
