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Warm Caribbean Chicken Salad
with Almonds and Oranges

1/2 cup slivered almonds
4 (4 oz.) skinless, boneless chicken breasts
1-1/2 tsp. extra light olive oil
1/2 cup finely chopped onion
1 Caribbean or jalapeno chile, seeds removed and finely chopped
1 tsp. jerk seasoning
1-1/4 cups orange juice, divided usage

1 tsp. arrowroot
1/4 tsp. salt
1/2 tsp. grated orange zest
8 cups fresh spinach, washed, stems removed and torn into bite-size pieces
1 cup orange segments
1/4 cup chopped cilantro

Heat a small skillet on medium high. Add almonds and cook, stirring, until they turn golden. Transfer to a bowl and set aside. Grill the chicken on a hot grill until just cooked through, about 3 to 5 minutes on each side. Remove to a warmed plate and cover. While the chicken is cooking, heat the oil in a saucepan. Add the onion, chile, and jerk seasoning and cook, stirring, until the onion is translucent but not brown, about 5 minutes. Add 1 cup of orange juice and boil 5 minutes. Combine the arrowroot and remaining orange juice and stir into the sauce to thicken. Add the salt and orange zest. Divide the spinach among 4 dinner plates. Place the chicken pieces on top and cover with the sauce. Sprinkle with the toasted almonds, orange segments, and cilantro, dividing these evenly among each plate. Makes 4 servings.

 

 


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