- 20 min
Bring two pots of water to a boil
In one pot, bring the salted water for rice and rice to a boil. Reduce heat, cover and simmer for 10 min, or until all water has been absorbed. Bring a second pot of water to a boil. Add chicken and simmer until the chicken is cooked through (about 7-10 min) then remove and let cool.
Meanwhile, prepare the orange segments
Slice a little off the top and bottom of the orange. Using a knife, cut away the skin and pith of the fruit from top to bottom following the curve of the fruit. Working over a bowl to catch juices, cut wedges out from the membranes
Prepare the vinaigrette
Zest the lemon. In a small pan over medium-high heat, bring the orange juice, lemon zest and cinnamon to a boil. Reduce the heat and simmer to reduce, about 5 minutes.
Meanwhile, prepare the other ingredients
Chop the dates. Slice the olives. Thinly slice the red onion.
Start assembling the salad
Transfer the vinaigrette to a large salad bowl. Juice the lemon. Whisk in the lemon juice, oil and dates. Add spinach, olives, onion and orange segments.
Shred the chicken and serve
Using two forks, shred the chicken breast(s). Toss the shredded chicken into the salad bowl. Season with salt and pepper. Serve along with the wild rice on the side.