Rice Salad with Chicken, Orange and Nuts

By devogirl

Ingredients

• cup vinaigrette:
• 3 large oranges
• 1 lb cooked cicken, diced
• 3 Tbsp chopped fresh chives
• 3/4 c almond or cashew, toasted
• Mixed salad leaves to serve
• 1 cup long grain rice
• 2 tsp Dijon mustard
• 1/2 tsp fine sugar
• (3 Tbsp wine vinegar and 6 Tbsp olive oil)

Details

Servings 4
Adapted from google.com

Preparation

Step 1

1. Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice.

2. Pour in 2 cups water and bring to the boil. Cover and cook over a very low heat for about 15 minutes or until the rice is tender and all the water has been absorbed.

3. Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to continue.

4. When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly then add half of the dressing. Toss well, and then set aside to cool.

5. Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.