The peaches, orange dressing, and curried rice give this salad its golden touch. Ingredients
- 2 cups chicken broth
- 3/4 cup uncooked long grain rice
- 1 tablespoon margarine or butter
- 1/2 teaspoon curry powder
- 2 dashes bottled hot pepper sauce
- 1/2 cup sliced celery
- 1/4 cup sliced green onions
- 2 tablespoon finely chopped crystallized ginger
- 2 tablespoon snipped fresh cilantro
- 1 1/2 pound skinless, boneless chicken breast halves, cut into bite-size strips
- 1/8 teaspoon salt and pepper (or to taste)
- 1 tablespoon cooking oil
- 2 cups fresh spinach leaves
- 1 cup sliced, peeled fresh peaches or sliced fresh nectarines
- 1 recipe Poppy Seed Dressing (see below)
- 1/3 cup pistachio nuts, coarsely chopped
Preparation
- 1. In a medium saucepan combine broth, uncooked rice, margarine or butter, curry powder, and pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Remove from heat. Stir in celery, green onions, ginger, and cilantro. Cover and let stand for 5 minutes.
- 2. Season chicken with salt and pepper. In a large skillet heat oil over medium-high heat. Cook chicken, half at a time, in hot oil for 2 to 3 minutes or until no longer pink. Remove from pan.
- 3. To serve, line plates with spinach. Place rice mixture on top of spinach. Arrange chicken and peach or nectarine slices on top of rice. Drizzle with Poppy Seed Dressing; sprinkle with nuts. Makes 6 servings.
- Poppy Seed Dressing: In a small mixing bowl whisk together 1/3 cup orange juice, 3 tablespoons salad oil, 1 tablespoon Dijon-style mustard, 1 teaspoon poppy seed, and 2 to 3 dashes bottled hot pepper sauce. Makes about 1/2 cup dressing.
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