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Orange Salad

2 TBSP oil (olive or vegetable)

1 pound chicken breast

1 cup dry rice

2 cups water or broth

1 bunch romaine lettuce

1 bell pepper (any color!)

3 carrots

2 oranges (or 4 clementines)

1/3 cup sliced almonds

2 TBSP honey

1/4 cup soy sauce

1/4 cup olive oil

2 TBSP rice wine vinegar (or white wine vinegar or apple cider vinegar)

1 TBSP Spice by Rachel Sweet MASALA MIX

Cut the chicken into 1-inch cubes. Add the oil to a medium sized pot and heat to medium. Add the chicken and cook, stirring to separate the pieces, for 10 minutes or until cooked through. Then, add the rice and water or broth to the pot and heat to boiling. Once the liquid reaches boiling, turn to lowest setting and over. Cook until all liquid is absorbed, approximately 15 minutes. The chicken and rice can just sit in the pot until it is needed for the rest of the salad.

Scrub the carrots and trim the ends. Use a cheese grater to grate into a large salad bowl. Rinse the pepper and dice. Then add to the salad bowl. Rinse the lettuce and chop into bite sized pieces. Toss with the rest of the salad. Peel the oranges and cut up the slices so they are bite sized. Add to the rest of the ingredients in the bowl.

While the rice finishes cooking, make the dressing. Add the honey, soy sauce, olive oil, vinegar, and the tablespoon of MASALA MIX to a small bowl. Whisk well to mix, scraping the bottom of the bowl to get the honey mixed in. Set aside until the rice is done.

When the rice is finished cooking, add it to the salad bowl. Whisk the dressing and pour over the salad. Mix everything well. To serve, spoon salad into bowls and top with sliced almonds.



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