Sweet Chili-Mustard Chicken Salad with Toasted Almonds
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When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results.
ingredients
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serves: 4-6
1/2 cup sliced almonds
4 boneless, skinless chicken breast halves (about 6 ounces each)
Canola oil
1/2 teaspoon finely chopped fresh marjoram
Kosher salt
Freshly ground black pepper
4 cups mixed baby greens
1 four-inch section cucumber, halved lengthwise and thinly sliced
DRESSING:
3/4 cup pineapple juice
2 tablespoons mild chili sauce
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dark sesame oil
Servings Per Recipe: 4
Amount per Serving
Calories: 337
- Total Fat: 11.8 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 108.9 mg
- Sodium: 695.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4 g
- Sugars: 7.7 g
- Protein: 41 g
preparation
1. To make the dressing: In a medium saucepan, whisk together the pineapple juice, chili sauce, vinegar, and soy sauce. Bring the mixture to a boil, reduce the heat, and simmer until 1/2 cup remains, 15 to 20 minutes. Transfer to a medium bowl. Whisk in the mustard and sesame oil and allow to cool to room temperature.
2. In a medium skillet over medium heat, cook the almonds until lightly toasted, about 5 minutes, stirring occasionally.
3. Lightly brush or spray both sides of the chicken with oil. Season with the marjoram and salt and pepper to taste. Grill over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Cut into bite-size pieces.
4. In a large bowl, combine the greens, chicken, almonds, and cucumbers. Drizzle the dressing over the top [you may not need all of it] and toss to evenly coat the leaves. Serve immediately.
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comments
Christina P
October 24, 2012
I love toasted almonds on salads