Asian Chicken Almond Salad

Asian Chicken Almond Salad


"Mixed greens are tossed in a homemade plum sauce dressing and served with tender bites of chicken breast in this Asian-inspired salad."
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servings 342 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside. 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. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds.


  • * 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.
  • Plum Sauce Dressing: In bowl, whisk together the prepared plum sauce; water; rice vinegar; fresh lemon juice; Oriental sesame oil; minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and chopped cilantro. Makes about 1 cup.



I enjoyed it, but my dinner date requested other salad dressing :(