Name: Asian Chicken Almond Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 boiled and skinned chicken breast halves; Salt and pepper; 1 1/2 tablespoons vegetable oil; 12 cups about 8 ounces lightly packed baby greens or torn assorted lettuces; Plum Sauce Dressing (recipe follows); 1/2 cup slivered almonds (toasted*)

Asian Chicken Almond Salad

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

4 boiled and skinned chicken breast halves
Salt and pepper
1 1/2 tablespoons vegetable oil
12 cups about 8 ounces lightly packed baby greens or torn assorted lettuces
Plum Sauce Dressing recipe follows
1/2 cup slivered almonds toasted*

Instructions

Preparation

1 Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat2 Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. 3 Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; se aside. 4 In large bowl toss greens with 3/4 cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into 1/2 inch slices and fan out on greens.5 Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds. Makes 4 servings6 Plum Sauce Dressing:7 n bowl, whisk 1/2 cup prepared plum sauce; 1/3 cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup8 To toast almonds spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning9 Note that almonds will continue to brown slightly after removing front oven.
Source: Almond Board of California