Touch-of-Gold Chicken-Rice Salad
Recipe from
Better Homes and Gardens
The peaches, orange dressing, and curried rice give this salad its golden touch.

Servings:
Makes about 1/2 cup dressing.
Total Time:
35 mins
Ingredients
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2 cupschicken brothsee savings

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3/4 cupuncooked long grain ricesee savings

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1 tablespoonmargarine or buttersee savings

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1/2 teaspooncurry powdersee savings

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2 dashesbottled hot pepper saucesee savings

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1/2 cupsliced celerysee savings

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1/4 cupsliced green onionssee savings

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2 tablespoonsfinely chopped crystallized gingersee savings

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2 tablespoonssnipped fresh cilantrosee savings

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1-1/2 poundsskinless, boneless chicken breast halves, cut into bite-size stripssee savings

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Salt and peppersee savings

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1 tablespooncooking oilsee savings

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Fresh spinach leavessee savings

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1 cupsliced, peeled fresh peaches or sliced fresh nectarinessee savings

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1 recipePoppy Seed Dressing (see below)see savings

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1/3 cuppistachio nuts, coarsely choppedsee savings

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Directions
1.
In a medium saucepan combine broth, uncooked rice, margarine or butter, curry powder, and pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Remove from heat. Stir in celery, green onions, ginger, and cilantro. Cover and let stand for 5 minutes.
2.
Season chicken with salt and pepper. In a large skillet heat oil over medium-high heat. Cook chicken, half at a time, in hot oil for 2 to 3 minutes or until no longer pink. Remove from pan.
3.
To serve, line plates with spinach. Place rice mixture on top of spinach. Arrange chicken and peach or nectarine slices on top of rice. Drizzle with Poppy Seed Dressing; sprinkle with nuts. Makes 6 servings.
Poppy Seed Dressing
In a small mixing bowl whisk together 1/3 cup orange juice, 3 tablespoons salad oil, 1 tablespoon Dijon-style mustard, 1 teaspoon poppy seed, and 2 to 3 dashes bottled hot pepper sauce. Makes about 1/2 cup dressing.
Nutrition information
Per serving: Calories 398, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 416 mg, Carbohydrate 29 g, Fiber 2 g, Protein 27 g. Daily Values: Vitamin A 12%, Vitamin C 22%, Calcium 4%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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