Asian Chicken Almond Salad

A simple Asian chicken salad, with a rich and vibrant sauce is brought to new heights with the earthy crunch of golden toasty almonds.

Ingredients

4 boiled and skinned chicken breast halves

Salt and pepper

1 ½ tablespoons vegetable oil

12 cups (about 8 ounces) lightly packed baby greens or torn assorted lettuces

Plum Sauce Dressing (recipe follows)

½ cup slivered almonds, toasted*

Directions

1. Season chicken breasts with salt and pepper. 

2. In large nonstick skillet, heat oil over medium-high heat. 

3. Add chicken breasts; cover and cook 5 minutes. 

4. Turn chicken, cover and cook 5 minutes longer. 

5. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside. 

6. In large bowl toss greens with ¾ cup of the Plum Sauce Dressing; divide among four plates. 

7. Cut each chicken breast into ½ inch slices and fan out on greens. 

8. Drizzle each chicken serving with 1 tablespoon dressing.  Sprinkle each serving with 2 tablespoons of almonds.

 

Plum Sauce Dressing:  In bowl, whisk ½ cup prepared plum sauce; ⅓ cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; ¼ to ½ teaspoon red pepper flakes and 1 tablespoon chopped cilantro.

Makes about 1 cup

 

* 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 browning.  Note that almonds will continue to brown slightly after removing front oven.

Asian Chicken Almond Salad

Nutritional Information

Based on 4 servings.

Per serving:

Calories

431

Total Fat     

19g

Saturated Fat  

2.5g

Monounsaturated Fat

8g

Polyunsaturated Fat

6.5g

Cholesterol

73g

Sodium

121mg

Carbohydrates

34g

Dietary Fiber      

6g

Protein

33g

Calcium

142mg

Magnesium

110mg

Potassium

902mg

Vitamin E

7mg