Recipe: Asian Chicken Salad with Plum Sauce Dressing

ASIAN CHICKEN SALAD WITH PLUM SAUCE DRESSING

FOR THE PLUM SAUCE DRESSING:
1/2 cup plum sauce (bottled)
1/2 cup water
2 tablespoons rice vinegar
2 teaspoons fresh lemon juice
1 teaspoon toasted sesame oil
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes (or double to taste)
1 tablespoon chopped cilantro
FOR THE SALAD:
4 boned and skinned chicken breast halves
Salt and pepper
1 1/2 tablespoons vegetable oil
8 ounces mixed salad greens (12-cups)
1/2 cup slivered almonds, toasted*

TO MAKE THE PLUM SAUCE DRESSING:
In bowl, whisk the ingredients together; set aside. Makes about 1 cup.

TO PREPARE THE CHICKEN:
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 and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside.

TO MAKE THE SALAD:
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 almonds.

*TO TOAST ALMONDS:
Spread in an ungreased baking pan. Place in a 350-degree F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Almonds will continue to brown slightly after removing from oven.

Servings: 4
Source: The Almond Board of California