Grilled Chicken Salad With Sugar-Glazed Almonds |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A refreshing salad boasting grilled chicken, greens, tomatoes, avocados and pear. It includes homemade dressing and sweetened with sugar-glazed almonds. Adapted from Jan Roberts-Dominguez. Ingredients:
1/4 cup red wine vinegar or 1/4 cup white wine vinegar |
1 tablespoon sugar |
2 tablespoons lightly toasted sesame seeds |
1 tablespoon poppy seed |
1 tablespoon coarsely chopped onion |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon paprika |
1/2 teaspoon salt |
1/3 cup vegetable oil |
4 boneless skinless chicken breast halves, grilled and cooled |
6 cups salad greens |
2 roma tomatoes, diced |
2 hass avocadoes, peeled, seeded and diced |
1/2 cup sugar-glazed almonds |
1/4 cup minced sweet onion |
3 leaves romaine lettuce |
2 ripe pears, cored and sliced |
1/2 cup sliced almonds |
2 tablespoons sugar |
Directions:
1. To Make The Salad Dressing: In a blender or food processor, combine the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt. Blend until most of sesame seeds are ground. Scrape contents into a small bowl, then whisk in the oil in a slow, steady stream. Makes 3/4 cup.
2. To Assemble: Cut the chicken into 1/4-inch pieces and combine with 1/2 cup vinaigrette, the salad greens, diced tomatoes, avocado, almonds and onion. Arrange the romaine lettuce leaves on salad plates, then divide salad mixture between them. Garnish with the pear slices.
3. To Make Sugar-Glazed Almonds: In a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking pan to prevent scorching. Sprinkle on about 2 tablespoons sugar, stirring constantly and cook until sugar melts around almonds. Remove from heat and quickly scrape almonds onto a sheet of waxed paper to cool. Makes 1/2 cup.
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