Asian Chicken Almond Salad

• 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*

Preparation

1 Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat
2 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 servings
6 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 cup
8 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
9 Note that almonds will continue to brown slightly after removing front oven.

Source: Almond Board of California