Warm Caribbean Chicken and Rice Salad With Almonds

LMillerRN's Note:

Enjoy the island flavors of WARM CARIBBEAN CHICKEN AND RICE SALAD WITH ALMONDS (see recipe). Serve the whole-meal salad with LEMON POPPY SEED MUFFINS.

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• ½ cup slivered almond
• 1 ½ teaspoons olive oil , divided
• 12 ounces chicken breast tenders , cut into bite-size pieces
• 1 (8 ounce) package yellow rice
• ½ cup chopped cilantro , divided
• ½ cup finely chopped sweet onion (such as Vidalia or another variety)
• 1 seeded and finely chopped jalapeno pepper
• 1 teaspoon caribbean jerk seasoning
• 1 ¼ cups fresh orange juice or 1 ¼ cups other orange juice , divided
• 1 teaspoon arrowroot
• ¼ teaspoon salt
• ½ teaspoon orange zest (orange part only)
• 1 cup orange section (fresh, canned or chilled)
• 4 cups fresh baby spinach leaves

Directions:

1. Heat a large skillet on medium-high. Add almonds and cook, stirring, until golden; set aside. In same skillet, heat half the oil and cook chicken 4 minutes, stirring, or until almost cooked through. Remove to a warm plate; cover to finish cooking. Meanwhile, cook the rice according to directions, omitting any oil. Toss hot rice with 1/4 cup chopped cilantro; set aside to keep warm.
2. For the dressing: Heat the remaining oil in a pan. Add onions, jalapeno pepper and jerk seasoning, and cook 5 minutes or until onions are wilted. Pour in 1 cup of orange juice and boil 5 minutes to reduce. Combine the arrowroot and remaining 1/4 cup orange juice and stir into sauce to thicken. Add the salt and orange zest. Toss the cooked chicken, orange sections, half the almonds, remaining 1/4 cup cilantro and spinach together. Add the hot rice and the dressing and toss again to mix thoroughly. Serve topped with remaining almonds.