Andrea Holwegner

Created by Graham Kerr, for the Almond Board of California Makes 4 servings What you need: 1/2 cup (125 mL) slivered almonds 1 1/2 teaspoons (7 mL) extra light olive oil, divided 2 6-ounce chicken breasts, boneless, skin on 4 cups (1000 mL) spinach, washed and stems removed 1 cup (240 mL) orange segments 1/4 cup (50 mL) chopped cilantro Dressing 1/2 cup (125 mL) finely chopped sweet onions 1 Caribbean or jalapeno chili, seeds removed and finely chopped 1 teaspoon (5 mL) jerk seasoning 1 1/4 cups (310 mL) orange juice (divided into 1 cup and 1/4 cup) 1 http://www.healthstandnutrition.com/warm-caribbean-rice-salad-with-chicken-and-almonds/