Asian Chicken Almond Salad

Ingredients

4 chicken, breast, halves, boiled
1 1/2 tablespoon oil, vegetable
12 cup(s) lettuce, mixed greens, lightly packed
1/2 cup(s) nuts, almonds, slivers, toasted
1/2 cup(s) plum sauce
2 tablespoon vinegar, rice
2 teaspoon lemon juice
1 teaspoon oil, oriental sesame
1 teaspoon garlic, minced
1/2 teaspoon pepper, red flakes
1 tablespoon cilantro, chopped
Preparation

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, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside.
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 of almonds.

Plum Sauce Dressing:
In bowl, whisk 1/2 cup prepared plum sauce; 1/3 cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup

Nutrition Facts
Number of Servings: 4
Calories: 431
Total Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 121 mg
Total Carbohydrate: 34 g
Dietary Fiber: 6 g
Protein: 33 g