This salad serves quite nicely as a summer time meal. You can change fruits to your preference. I'm thinking mango or pineapple would be good.
Caramelized Almonds:
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- Stir together almonds and sugar in a skillet. Place over medium heat stirring constantly until sugar melts and the almonds start to turn golden. Watch carefully as they will burn quickly.
- Remove from skillet onto a plate and set aside to cool.
- 2 chicken breasts, cooked and cubed
- 1 cup cooked rice, either brown or white
- 3/4 cup celery, diced
- 3/4 cup green or red grapes
- 1/2 cup fresh blueberries
- 1 small can (284 ml/10 oz) mandarin oranges
- Combine chicken, rice, celery, grapes, blueberries, and mandarin oranges.
- Add dressing to the chicken combination and toss well.
- Refrigerate salad at least 1 hour before serving. Just before serving stir in the caramelized almonds.
- Serves: 2 to 4
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 tablespoon orange juice
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- To a small jar with a screw top, add dressing ingredients, shake well, and pour over salad.
- Dressing can be made ahead of time and refrigerated.
Betty - what a pretty and delicious sounding salad! Perfect way to use up that cup of rice that is left over from dinner. I can also see making this in double the amount for a summer potluck picnic or bridal shower!
ReplyDeleteThat sounds like something I would really enjoy. Thank you, Betty .. and it is naturally gluten free !
ReplyDeleteWondered where I would get the OJ, which I don't keep on hand. Then I realized I'd be draining the mandarins, and there was my OJ!
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