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CHICKEN-RICE POPPY SEED SALAD
2 cups chicken broth
3/4 cup long grain rice
1 tablespoon margarine or butter
1/2 teaspoon curry powder
2 dashes bottled hot pepper sauce
1/2 cup sliced celery
2 tablespoons finely chopped crystallized ginger
2 tablespoons snipped fresh cilantro
1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size strips
1 tablespoon cooking oil
Fresh spinach leaves
1 cup sliced, peeled fresh peaches or sliced fresh nectarines
Chef’s Harvest Orange Poppy Seed Dressing
1/3 cup pistachio nuts, coarsely chopped
1/4 cup sliced green onion
In a medium saucepan combine broth, uncooked rice, butter, curry powder, and pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till tender. Remove from heat. Stir in celery, green onion, ginger, and cilantro. Cover and let stand for 5 minutes. Season chicken with salt and pepper. In a large skillet cook chicken, half at a time, in oil over medium-high heat for 2 to 3 minutes or till no longer pink. Remove from pan.To serve, line plates with spinach. Place rice mixture atop spinach. Arrange chicken and peach or nectarine slices atop rice. Drizzle with Poppy Seed Dressing;. sprinkle with nuts.
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