Chicken and Rice Salad With Cranberry Vinaigrette
From Food and Wine [1]
Ingredients
- 1/4 cup hazelnuts
1/4 cup fresh cranberries
1/2 cup cranberry juice cocktail
1 tablespoon honey
1 teaspoon red wine vinegar
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 4-ounce skinless, boneless chicken breast halves
2 medium oranges
2 cups cooked rice
4 scallions, thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup dried cranberries
Directions
- Preheat the oven to 350°.
- In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts.
- Increase the oven temperature to 425°.
- In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes.
- Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
- Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through.
- Let cool, then pull the meat into shreds and transfer to a large bowl.
- Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
- Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss.
- Mound the salad on plates, sprinkle with the hazelnuts and serve.
Serves 4.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American