Warm Caribbean Chicken and Rice Salad With Almonds

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄2 cup  slivered almonds
• 1 1⁄2 teaspoons olive oil, divided
• 12  ounces  chicken breast tenders, cut into bite-size pieces
• 1 (8 ounce) package yellow rice
• 1⁄2 cup  chopped cilantro, divided
• 1⁄2 cup  finely chopped sweet onion (such as Vidalia or another variety)
• 1  seeded and finely chopped  jalapeno pepper
• 1  teaspoon  caribbean jerk seasoning
• 1 1⁄4 cups  fresh orange juice or 1 1⁄4 cups  other  orange juice, divided
• 1  teaspoon arrowroot
• 1⁄4 teaspoon salt
• 1⁄2 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.