Grilled Chicken Salad With Sugar-glazed Almonds

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup red wine vinegar or 1/4 cup wine vinegar
• 1 tablespoon sugar
• 2 tablespoons lightly toasted sesame seeds
• 1 tablespoon poppy seed
• 1 tablespoon coarsely chopped onion
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 4 boneless skinless chicken breast halves, grilled and cooled
• 6 cups salad greens
• 2 roma tomatoes, diced
• 2 hass avocadoes, peeled, seeded and diced
• 1/2 cup sugar-glazed almonds (recipe follows)
• 1/4 cup minced sweet onion
• 3 leaves romaine lettuce
• 2 ripe pears, cored and sliced
• 1/2 cup sliced almonds
• 2 tablespoons sugar

Recipe

• 1 to make the salad dressing: in a blender or food processor, combine the vinegar, sugar, sesame seeds, poppy seeds, onion, worcestershire sauce, paprika and salt. blend until most of sesame seeds are ground. scrape contents into a small bowl, then whisk in the oil in a slow, steady stream. makes 3/4 cup.
• 2 to assemble: cut the chicken into 1/4-inch pieces and combine with 1/2 cup vinaigrette, the salad greens, diced tomatoes, avocado, almonds and onion. arrange the romaine lettuce leaves on salad plates, then divide salad mixture between them. garnish with the pear slices.
• 3 to make sugar-glazed almonds: in a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking pan to prevent scorching. sprinkle on about 2 tablespoons sugar, stirring constantly and cook until sugar melts around almonds. remove from heat and quickly scrape almonds onto a sheet of waxed paper to cool. makes 1/2 cup.