Warm Caribbean Chicken and Rice Salad With Almonds

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

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.

Ingredients Nutrition

  • 12 cup slivered almonds
  • 1 12 teaspoons olive oil, divided
  • 12 ounces chicken breast tenders, cut into bite-size pieces
  • 1 (8 ounce) package yellow rice
  • 12 cup chopped cilantro, divided
  • 12 cup finely chopped sweet onion (such as Vidalia or another variety)
  • 1 seeded and finely chopped jalapeno pepper
  • 1 teaspoon caribbean jerk seasoning
  • 1 14 cups fresh orange juice or 1 14 cups other orange juice, divided
  • 1 teaspoon arrowroot
  • 14 teaspoon salt
  • 12 teaspoon orange zest (orange part only)
  • 1 cup orange section (fresh, canned or chilled)
  • 4 cups fresh baby spinach leaves


  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.

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