WARM CARIBBEAN CHICKEN AND RICE SALAD WITH ALMONDS (SUNDAY)

1/2 cup slivered almonds

1 1/2 teaspoons olive oil, divided 12 ounces chicken breast tenders, cut into bite-size pieces

1 (8-ounce) package yellow rice

1/2 cup chopped cilantro leaves, divided

1/2 cup finely chopped Vidalia

or other sweet onion 1 jalapeno pepper, seeded and finely chopped

1 teaspoon jerk seasoning

1 1/4 cups fresh orange juice, divided

1 teaspoon arrowroot (see Note)

1/4 teaspoon coarse salt

1/2 teaspoon orange zest

(orange part only)

1 cup fresh orange sections 4 cups fresh baby spinach leaves

Heat a large skillet on medium-high. Add almonds and cook, stirring, until golden; set aside. In same skillet, heat half the oil and cook chicken 4 minutes, stirring, or until almost cooked through. Remove to a warm plate; cover.

Meanwhile, cook the rice according to directions. Toss hot rice with 1/4 cup chopped cilantro; set aside to keep warm.

For the dressing: Heat the remaining oil in a pan. Add onion, jalapeno pepper and jerk seasoning, and cook 5 minutes or until onions are wilted. Pour in 1 cup of orange juice and boil 5 minutes to reduce. Combine the arrowroot and remaining 1/4 cup orange juice and stir into sauce to thicken. Add the salt and orange zest.

Toss the cooked chicken, orange sections, half the almonds, remaining 1/4 cup cilantro and spinach together. Add the hot rice and the dressing and toss again to mix thoroughly. Top with remaining almonds and serve. Makes 6 servings.

Note: Arrowroot doesn’t have a chalky taste when undercooked like cornstarch can.

Per serving: 305 calories (percent calories from fat, 21), 19 grams protein, 43 grams carbohydrate, 3 grams fiber, 7 grams fat (0.9 gram saturated fat), 36 milligrams cholesterol, 656 milligrams sodium.