For the salad
2 tsp. vegetable oil
8 oz. boneless, skinless chicken breasts or cutlets
½ tsp. salt
½ tsp. pepper
1 tsp. chili powder (or a pinch of Korean pepper)
2 cups red grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
½ cup feta cheese (I omitted that)
½ cup almonds, chopped or crushed (mine were roasted and salted; see note above)
For the dressing
3 Tbsp. almond butter (see note above)
1 Tbsp. olive oil
2 Tbsp. freshly squeezed orange juice
3 Tbsp. water
1 Tbsp. stoneground mustard
½ Tbsp. honey
¼ tsp. salt, more to taste
½ tsp. garlic (I used some garlic powder instead)
Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Sauté in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, as in a salade composée, or toss everything together. Refrigerate to chill.
For the dressing, purée all the dressing ingredients in a food processor until smooth (I did this with my immersion blender). Taste and adjust to your preferences. Pour dressing over salad and serve.
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