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Рецепт Sweet Chili Mustard Chicken Salad With Toasted Almonds
by Global Cookbook

Sweet Chili Mustard Chicken Salad With Toasted Almonds
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Ингредиенты

  • 3/4 c. pineapple juice
  • 2 Tbsp. mild chili sauce
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Dijon mustard
  • 1 tsp Asian sesame oil
  • 1/2 c. sliced almonds
  • 4 x boneless skinless chicken breast halves (abt 6 ounce ea)
  •     Canola oil as needed
  • 1/2 tsp finely-minced fresh marjoram
  •     Kosher salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 c. mixed baby greens
  • 1 x four-inch section cucumber halved lengthwise,
  •     and thinly sliced

Инструкции

  1. To make the Dressing: In a tall-sided saucepan whisk together the pineapple juice, chili sauce, vinegar, and soy sauce. Bring the mix to a boil, and simmer till 1/2 c. remains, 15 to 20 min. Transfer the mix to a medium bowl. Whisk in the mustard and sesame oil, and allow to cold to room temperature.
  2. Place the almonds in medium skillet over medium heat. Cook till lightly toasted, about 5 min, stirring occasionally.
  3. Lightly brush or possibly spray both sides of the chicken with oil. Season with the marjoram and salt and pepper to taste. Grill the chicken over Direct Medium heat till the meat is hard and the juices run clear, 8 to 12 min, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut into bite-size pcs.
  4. Place the mixed greens in a large bowl. Add in the chicken, almonds, and cucumbers. Drizzle the dressing over the top (you may not need all of it) and toss to coat the leaves proportionately. Serve immediately.
  5. This recipe yields 4 to 6 servings.
  6. Wine Recommendation: Pour a glass of a fruity Sauvignon Blanc from New Zealand.
  7. Beer Recommendation: An Irish ale with a kiss of sweetness is super here.
  8. Comments: Not your grandmother's chicken salad, but try it. The healthy dressing has a sweet and tangy balance which adds pizzazz to the chicken and greens.