Ingredients

• 1/2 cup slivered almonds
• 1 1/2 teaspoons extra light olive oil, divided
• 12 ounce 2 6-ounce chicken breasts, boneless, skin on
• 4 cups spinach, washed and stems removed
• 1 cup orange segments
• 1/4 cup cup chopped cilantro
• 1/2 cup finely chopped sweet onions (for dressing)
• 1 Caribbean or jalapeno chili, seeds removed and finely chopped (for dressing)
• 1 tsp jerk seasoning (for dressing)
• 1 1/4 cups orange juice (divided into 1 cup and ¼ cup) (for dressing)
• 1 tsp arrowroot (for dressing)
• 1/4 tsp salt (for dressing)
• 1/2 tsp grated orange zest (for dressing)
• 2/3 cup long grain white rice
• 1 1/3 cups water (for rice)
• 1/4 tsp saffron threads or a pinch of powdered saffron
• 1/4 tsp salt
• 1/4 cup chopped cilantro

1. Heat a large skillet on medium high. Add almonds and cook, stirring, until they turn gold. Tip into a bowl and set aside.
2. Heat half of the oil in a skillet and cook the chicken breasts, turning several times, until almost cooked through, about 15 minutes. Remove to a hot plate and cover to finish cooking.
3. While the chicken is cooking, make the yellow rice (instructions below) and dressing.
4. To make the dressing: Heat the remaining oil in a saucepan. Add the onions, chili, and jerk seasoning and cook, stirring, until wilted and translucent but not brown, 5 minutes. Pour in 1 cup of the orange juice and boil to reduce about 5 minutes. Combine the arrowroot and remaining orange juice and stir into the sauce to thicken. Add the salt and orange zest.
5. Remove the skin from the chicken breasts and cut chicken into bite-size pieces. Toss the chicken, orange segments, half of the toasted almonds, cilantro and spinach together. Add the hot rice and dressing, and toss again to mix thoroughly. Serve topped with the remaining toasted almonds
6. Prepare Yellow Rice with Cilantro
7. Combine the rice, water, saffron and salt. Cover and bring to a boil. Reduce the heat to very low and cook 10 minutes or until the rice is tender and the liquid is gone.
8. Set aside with the lid on for 5 minutes. Fluff with a fork and stir in the cilantro.