Chicken salad with almond dressingBy Chatelaine
Under 400 calories, this citrusy chicken salad is a filling and healthy weeknight meal.
- 2 skinless, boneless chicken breasts
- 1/4 cup smooth almond butter
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp dark sesame oil
- 1 tbsp canola oil
- 1 tbsp rice vinegar
- 2 oranges
- 142-g pkg baby spinach
- 2 green onions , thinly sliced
- 1/4 cup sliced toasted almonds
- LAY chicken breasts, halved horizontally, in a large frying pan. Pour in enough water just to cover chicken. Bring to boil, then ﬂip chicken and reduce heat to medium. Gently boil, covered, until chicken is cooked through, about 6 more min. Remove chicken to a plate to cool. Using 2 forks, shred chicken.
- WHISK almond butter, honey, soy sauce, dark sesame oil, canola oil and rice vinegar in a large bowl. Slice peel from top and bottom of oranges. Cut off and discard remaining peel, including white pith, so ﬂesh is showing. Cut out segments into small bowl. Squeeze any juice from leftover orange pulp into almond dressing.
- ADD chicken, orange segments, baby spinach and green onions to almond dressing. Toss until well coated. Sprinkle with toasted sliced almonds.
How to segment an orange
Nutrition (per serving)
- 20 g,
- 23 g,
- 20 g,
- 3 g,
- 351 mg.
- Excellent source of
- Vitamin C
Chicken, orange and almond salad
Pair it with: An unoaked chardonnay.
This unadorned chardonnay (made without the use of oak barrels) is extremely food-friendly. Reminiscent of pears, apples and white flowers, it pairs well with the nuts and citrus in this salad.
Top pick: Flat Rock Cellars Unplugged Chardonnay, Ontario, $17.