Chicken Almond Salad
By Giant Eagle
Total Time: 35 min.
Preheat the oven to 350°F. Place sliced almonds on a sheet pan and toast in the oven for 5 minutes, stir and toast for another 5 minutes or until light brown.
Place the chicken breasts in a medium saucepan, cover with cold water and add a good pinch of salt. Bring to a boil, cover and turn off the heat. Let sit for 20 minutes or until internal temperature of chicken is at least 165°F, remove the chicken breasts and plunge into ice water to chill. Once cold, shred or slice and set aside.
Meanwhile, shred iceberg lettuce, roughly chop cilantro, split the cucumber lengthwise and slice thin on the bias and drain the mandarins. Combine all in a large bowl.
In a blender combine, the sugar, rice vinegar and soy sauce. Blend until the sugar has dissolved. Set aside ¼ cup of this mixture to dress the lettuce mixture. To the remaining mixture in the blender add the almond butter and blend until smooth. You may need to add a little more almond butter or a little water to adjust the consistency. Should be thick but pourable.
Dress the lettuce mixture with the soy dressing. Top with the chicken, then drizzle with the almond dressing and garnish with the toasted almonds.
Approximate Nutritional Information (Per serving):
Calories 640, Fat 42g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 35mg, Sodium 1150mg, Total Carbohydrate 42g, Fiber 10g, Sugars 27g, Protein 33g
ALLERGEN INFORMATION: Egg Free, Dairy Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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