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Asian Chicken Almond Salad

By: Almond Board of California

"Mixed greens are tossed in a homemade plum sauce dressing and served with tender bites of chicken breast in this Asian-inspired salad."

Rate/Review | Read Reviews (1)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 boiled and skinned chicken breast halves
Salt and pepper (optional)
1 1/2 tablespoons vegetable oil
12 cups lightly packed baby greens or torn assorted lettuces
1/2 cup slivered almonds, toasted*
Plum Sauce Dressing:
1/2 cup prepared plum sauce
1 cup water
1 teaspoon rice vinegar
2 teaspoons fresh lemon juice
1 teaspoon Oriental sesame oil
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes, or to taste
1 tablespoon chopped cilantro

Directions

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.

Footnotes

* 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.