|Sat Fat||3.3 g
|Mono Fat||12.7 g
|Poly Fat||3.2 g
||Vitamin E||11.9 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
This zesty fruit and chicken salad will be a favorite for hot summer days.
1/2 cup almond oil
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 tablespoons chopped crystallized ginger
6 grilled or broiled half chicken breasts, boned and skinned
1 fresh pineapple, cut into triangles
1 cantaloupe, peeled and cut into wedges
1 basket strawberries, sliced
3 kiwi, peeled and sliced
6 clusters red seedless grapes (about 3 cups)
6 cups mesclun mix
1/2 cup diced roasted almonds*
Combine oil, vinegar, brown sugar and ginger in food processor or blender jar; mix well. Marinate chicken breasts in ginger dressing several hours or overnight, turning occasionally. When ready to serve prepare fruit. Line individual serving plates with mesclun mix. Arrange fruit on plates. Remove chicken from dressing; set aside. Stir diced toasted almonds into dressing. Diagonally slice chicken breasts. Arrange on plates next to fruit. Spoon dressing over chicken to serve.
* To roast diced almonds, place them in a preheated 350°F oven on a baking sheet for 5-6 minutes, stirring occasionally, until fragrant.