Recipe: Chicken and Orange Rice Salad with Fresh Orange Dressing

CHICKEN AND ORANGE RICE SALAD

FOR THE RICE:
2 cups water
1 chicken bouillon cube
Grated peel of 1/2 Sunkist orange
1 cup uncooked regular rice
FOR THE SALAD:
1 1/2 cups cubed cooked chicken
1 (2 1/4 oz.) can sliced ripe (black) olives, drained
1/4 cup sliced green onions (ascallions)
2 Sunkist oranges, peeled and cut into half-cartwheel slices
Fresh Orange Dressing (recipe follows)
FOR SERVING:
Salad greens
Parsley sprigs (for garnish, optional)

In a saucepan, bring the 2 cups water to a boil with the bouillon cube and orange peel. Add rice and return to a boil. Reduce heat; cover, and simmer for 20 minutes, or until liquid has been absorbed. Cool slightly.

In a bowl, combine rice, chicken, olives, green onions, and orange half-cartwheel slices. Toss gently with the Fresh Orange Dressing; cover and chill.

To serve, arrange on salad greens on individual serving plates. Garnish with parsley sprigs, if desired.

FRESH ORANGE DRESSING
Makes about 1/2 cup

Juice of 1 Sunkist orange (1/3 cup)
3 tablespoons vegetable oil
1/2 teaspoon celery salt
1/2 teaspoon dried tarragon leaves, crushed
1/8 teaspoon paprika

In a jar with a lid, combine all the ingredients and shake well.

Makes 4 main dish salads
Source: Sunkist Growers, Inc.