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.”
1hr 10mins

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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