Chicken and Orange Rice Salad
2 cups water
1 chicken bouillon cube
Grated zest of
½ Sunkist lemon
1 cup uncooked regular
1½ cups cubed
1 2.25-ounce can sliced ripe
(black) olives, drained
¼ cup sliced green onions
2 Sunkist oranges,
peeled and cut into
Salad greens, for serving
In a saucepan, bring water to a boil with the
bouillon cube and lemon zest. Add rice and
return to a boil. Reduce the heat, cover and
simmer for 20 minutes, or until the liquid has
been absorbed. Let cool slightly.
Prepare the dressing: In a jar with a lid,
combine all the ingredients and shake well.
In a bowl, combine the rice, chicken, olives,
green onions and orange slices. Toss gently
with the dressing; cover and chill.
To serve, arrange on salad greens on individual
serving plates. Makes 4 servings.
FRESH ORANGE DRESSING
2 Sunkist oranges, juiced
½ cup vegetable oil
1 teaspoon celery salt
1 teaspoon dried tarragon
¼ teaspoon paprika
Chicken Salad with
Fruit and Nuts
4 cups cooked chicken
cut in 1-inch cubes
1½ cups Kirkland Signature
½ cup sour cream
¼ cup bottled chutney
1 tablespoon lemon juice
½ teaspoon salt
;⁄; teaspoon ground pepper
Salad greens, torn into
In a large bowl, combine chicken and fruit and
In another bowl, combine mayonnaise, sour
cream, chutney, lemon juice, salt and pepper.
Add to the chicken mixture and toss well.
Cover and chill to allow the ;avors to blend.
Serve on a bed of salad greens. Makes 6 servings.