Warm Caribbean Chicken and Rice Salad With Almonds

Name: Warm Caribbean Chicken and Rice Salad With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup slivered almonds; 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

Servings: persons

½ cup slivered almonds
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

1
Heat a large skillet on medium-high.
2
Add almonds and cook, stirring, until golden; set aside.
3
In same skillet, heat half the oil and cook chicken 4 minutes, stirring, or until almost cooked through.
4
Remove to a warm plate; cover to finish cooking.
5
Meanwhile, cook the rice according to directions, omitting any oil.
6
Toss hot rice with 1/4 cup chopped cilantro; set aside to keep warm.
7
For the dressing: Heat the remaining oil in a pan.
8
Add onions, jalapeno pepper and jerk seasoning, and cook 5 minutes or until onions are wilted.
9
Pour in 1 cup of orange juice and boil 5 minutes to reduce.
10
Combine the arrowroot and remaining 1/4 cup orange juice and stir into sauce to thicken.
11
Add the salt and orange zest.
12
Toss the cooked chicken, orange sections, half the almonds, remaining 1/4 cup cilantro and spinach together.
13
Add the hot rice and the dressing and toss again to mix thoroughly.
14
Serve topped with remaining almonds.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup slivered almonds, 1 ½ teaspoons olive oil, divided, 12 ounces chicken breast tenders, cut into bite-size pieces, 1 (8 ounce) package yellow rice, and more.

Yes, Warm Caribbean Chicken and Rice Salad With Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!