Spanish rice salad with chicken and orange

Name: spanish rice salad with chicken and orange
Total time: 25 min
Yield: 4
Ingredients: 250 gram chicken breast; 500 milliliters chicken broth from tablet; 500 milliliters chicken bouillon; 3 orange; 250 gram rice; 2 tablespoon fresh chives; 2 teaspoon dried chives; 75 gram white almonds; 75 gram cashew nut; 100 milliliters orange juice for the dressing; 4 tablespoon sunflower oil for the dressing; 1 teaspoon honey for the dressing; 2 tablespoon medium sherry for the dressing

Ingredients

250 gram chicken breast
500 milliliters chicken broth from tablet
500 milliliters chicken bouillon
3 orange
250 gram rice
2 tablespoon fresh chives
2 teaspoon dried chives

75 gram white almonds
75 gram cashew nut
100 milliliters orange juice for the dressing
4 tablespoon sunflower oil for the dressing
1 teaspoon honey for the dressing
2 tablespoon medium sherry for the dressing

Directions

Boil the chicken fillet in the chicken broth for 10-12 minutes. Drain them.
Peel the oranges thick and cut the wedges out of the fleece.
Cook the rice according to the instructions on the package and add 1 orange peel to the cooking liquid. Drain the rice, rinse cold water and drain well.
Spoon the chicken cubes, orange wedges and chives through the rice.
Mix the ingredients for the dressing. Mix the dressing lightly with the rice.
Roast the nuts golden brown in a frying pan and sprinkle over the dish.
Present a green salad.