Cyprus Chicken Salad

20 minutes
20 minutes


  • 8oz Long Grain Rice
  • 1 Pint Chicken Stock
  • ¼ Pint Orange Juice
  • Freshly Shredded rind of two Oranges
  • 2-3 Tablespoonse of Good Oil
  • 1-1 ½ Tablespoons of White Wine Vinegar
  • Salt and Pepper
  • Approx. 1 / 1 ½ lbs Cooked Chicken meat
  • 6oz Black Cherries or Grapes
  • 1-2 Tablespoons Fresh Herbs
  • 2 Tablespoons Caster Sugar
  • 1 Teaspoon of Mustard
  • Salt and Pepper
  • 6 Tablespoons Oil
  • 2 Tablespoons White Wine Vinegar
  • 1 Chopped Red Pepper
  • 1oz Toasted Almonds
  • Segmented Orange Slices


  1. Put the rice in a large pan with the stock, orange juice, salt and pepper. Bring to the boil then lower the heat, cover and simmer for 15-20 minutes.
  2. Shred the orange peel and soak it in the oil and vinegar for about 1 hour. Reserve the orange peel and use some of the oil to blend with the rice. Form the rice into a ring.
  3. Cut the chicken into bite sized pieces, reserving some of the breast slices for the top.
  4. Add the grapes or cherries, pepper and orange slices and mix well.
  5. Mix together seasoning, oil, vinegar, herbs, mustard and sugar. Shake well. Toss the chicken in the dressing anad then scatter on the reserved peel and toasted almonds.