Nutritional Info

Nutrition Facts

Serving Size 1 (158g)

Calories 878
Calories from Fat 195 (22%)
Amount Per Serving %DIV
Total Fat 21.6g 33%
Saturated Fat 20.7g 104%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 740.2mg 32%
Potassium 130mg 3%
Total Carbohydrate 39.5g 13%
Dietary Fiber 1.6g 7%
Sugars 0.4g
Protein 3.8g 8%

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Rice Salad With Chicken, Orange And Cashew Nuts

Recipe Description
With their tangy flavor, orange segments are the perfect partner for tender chicken in this tasty and wholesome rice salad.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  salt, to taste
1/2 Teaspoon(t)  caster (superfine) sugar
2 Teaspoon(t)  strong dijon mustard
3/4 Cup(c)  vinaigrette
1 Cup(c)  long grain rice
2 Cup(c)  mixed salad leaves, to serve
3/4 Cup(c)  cashew nuts, toasted
3 Tablespoon(T)  fresh chives, chopped
1 Pound(lb)  cooked chicken, diced
3   large seedless oranges
1 Pinch(pn)  black pepper, ground, to taste


Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice. Pour in 2 cups of water and bring to a boil. Cover and cook over a very low heat for about 15 minutes, or until the rice is tender and all the water has been absorbed. Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to combine. When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly, then add half the dressing. Toss well, then set aside to cool. Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.

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