Orange Chicken Salad

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            FOOD FUNNY
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Thanks to "MAD" for this one:

A grasshopper walks into a bar, and the bartender says, "Hey, we have
a drink named after you."

The grasshopper replies "You have a drink named Joe?"

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            TODAY'S RECIPE
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This brightly flavored and versatile dish can be served as a salad,
side dish, or main course.

Orange Chicken Salad

2 seedless oranges
2 cups (500 ml) chicken stock or water
1 cup (250 ml) long-grain rice
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) orange juice
2 tsp (10 ml) Dijon mustard
1 lb (450 g) cooked chicken, diced
1/2 cup (125 ml) cashews or almonds, lightly toasted
3 Tbs (45 ml) chopped fresh chives
Salt and freshly ground pepper to taste

Peel one of the oranges being careful to remove only the thin orange
part of the peel, leaving the white pith behind. Combine the orange
peel, chicken stock, and rice in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered for 15 minutes.
Remove from the heat and let stand covered for 10 minutes. Meanwhile,
whisk together the olive oil, orange juice, and Dijon mustard. Set
aside. Remove and discard the orange zest from the rice. Transfer
the rice to a serving bowl and toss with half the dressing. Cool to
room temperature or chill in the refrigerator. Completely peel both
oranges and divide into segments. Immediately before serving, toss
the rice with the remaining dressing, add the chicken, cashews, and
chives, and toss to combine. Adjust the seasoning with salt and
pepper and garnish with orange segments. Serves 4 to 6.
Received on Thu Feb 24 09:49:00 2005