Chicken salad with almond dressing

Prep 20 min
Total 30 min
Makes 4 Servings



skinless, boneless chicken breasts
1/4 cup
smooth almond butter
2 tbsp
1 tbsp
1 tbsp
dark sesame oil
1 tbsp
1 tbsp
rice vinegar
142-g pkg
baby spinach
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.


Calories 337, Protein 20 g, Carbohydrates 23 g, Fat 20 g, Fibre 3 g, Sodium 351 mg. Excellent source of Vitamin C

How to segment an orange

Wine Pairings

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.

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