Because the weather is suddenly warm

Mom’s Chicken Rice and Fruit Salad

Dressing:

1 tsp. Grated fresh orange peel
¾  cup orange juice or concentrate
½ cup oil
2 T. sugar
1 T. white wine vinegar
½ tsp. Salt

Salad:
2 cups standard white rice
3 cups chicken broth
1 small chicken, approx 6 lbs
1 cup slivered almonds
6 cups of romaine lettuce
¾ cup finely chopped dried apricots
½ cup chopped green onion
4 ounces of craisins

When you decide that the weather is sufficiently hot enough to make a salad for supper, wait until your kitchen cools enough to boil the 6 lb chicken.  I might suggest an 8 qt pressure cooker pot with the lid on it without closing it all the way, but a large 6 to 8 quart pot of anything will do.  And if you want to be fancy you can also rotisserie cook it or bake it if it suits your taste.  Basically you just need to cook that chicken.

Then, make the rice and after its cooked, just let it sit and cool off for a couple hours.

Assemble the ingredients for the dressing and blend it well.

Pick your chicken of meat and cut up at least 3 or so cups of meat.

Clean your romaine leaves and allow them to dry off, then cut them to salad size pieces, leaving the strong white spine part out.  Throw the lettuce into a large bowl.

When you assemble the salad, neither your rice nor your chicken should be hot, unless you want a warm salad with less than lively romaine.

In the bowl, on top the romaine, add the green onions, the rice, the various nuts and fruits and then the chicken.  Toss it with a large metal spoon reaching all the way to the bottom to get it well blended, then add the dressing and toss again.  Serve it in an attractive and large serving dish, because this makes A LOT of salad, over 10 cups, it’s enough to serve 4 or 5 people at least.  It goes nicely with a crusty loaf of bread or some good Kettle chips.

Hope you like it.  Oh, a word about substitutions, I tried this with iceberg, thinking that iceberg was hearty enough to bear the weight of the chicken and rice, and I was wrong.  You could use a different nut instead of almonds, like say cashews.

Mom’s Chicken Rice and Fruit Salad

 

Dressing:

 

1 tsp. Grated fresh orange peel

¾  cup orange juice or concentrate

½ cup oil

2 T. sugar

1 T. white wine vinegar

½ tsp. Salt

 

Salad:

2 cups standard white rice

3 cups chicken broth

1 small chicken, approx 6 lbs 1 cup slivered

6 cups of romaine lettuce

¾ cup finely chopped dried apricots

½ cup chopped green onion

4 ounces of craisins

 

When you decide that the weather is sufficiently hot enough to make a salad for supper, wait until your kitchen cools enough to boil the 6 lb chicken.  I might suggest an 8 qt pressure cooker pot with the lid on it without closing it all the way, but a large 6 to 8 quart pot of anything will do.  And if you want to be fancy you can also rotisserie cook it or bake it if it suits your taste.  Basically you just need to cook that chicken.

 

Then, make the rice and after its cooked, just let it sit and cool off for a couple hours.

 

Assemble the ingredients for the dressing and blend it well.

 

Pick your chicken of meat and cut up at least 3 or so cups of meat.

 

Clean your romaine leaves and allow them to dry off, then cut them to salad size pieces, leaving the strong white spine part out.  Throw the lettuce into a large bowl.

 

When you assemble the salad, neither your rice nor your chicken should be hot, unless you want a warm salad with less than lively romaine.

 

In the bowl, on top the romaine, add the green onions, the rice, the various nuts and fruits and then the chicken.  Toss it with a large metal spoon reaching all the way to the bottom to get it well blended, then add the dressing and toss again.  Serve it in an attractive and large serving dish, because this makes A LOT of salad, over 10 cups, it’s enough to serve 4 or 5 people at least.  It goes nicely with a crusty loaf of bread or some good Kettle chips.

 

Hope you like it.  Oh, a word about substitutions, I tried this with iceberg, thinking that iceberg was hearty enough to bear the weight of the chicken and rice, and I was wrong.  You could use a different nut instead of almonds, like say cashews.

 

 

 

 

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One Comment Add yours

  1. Marcella says:

    You write very well.

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