Serves 4
Sweet Chili-Mustard Chicken Salad With Toasted Almonds
- Prep Time 20 Minutes
- Cooking Time 40 Min
- Method Direct Heat
Ingredients
- 3/4 Cup Pineapple Juice
- 2 Tablespoons Mild Chili Sauce
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Dark Sesame Oil
- 1/2 Cup Sliced Almonds
- 4 Boneless, Skinless Chicken Breast Halves, About 170G Each
- Canola Oil
- 1/2 Teaspoon Finely Chopped Fresh Marjoram
- Salt
- Freshly Ground Black Pepper
- 4 Cups Mixed Baby Greens
- 1 10Cm Section Cucumber, Halved Lengthwise And Thinly Sliced
Instructions
- In A Medium Saucepan, Whisk The Pineapple Juice, Chili Sauce, Vinegar, And Soy Sauce. Bring The Mixture To A Boil, Reduce The Heat, And Simmer Until 1/2 Cup Remains, 15 To 20 Minutes. Transfer To A Medium Bowl. Whisk In The Mustard And Sesame Oil And Allow To Cool To Room Temperature.
- In A Medium Skillet Over Medium Heat, Cook The Almonds Until Lightly Toasted, About 5 Minutes, Stirring Occasionally.
- Lightly Brush Or Spray Both Sides Of The Chicken With Oil. Season With The Marjoram And Salt And Pepper To Taste. Grill Over Direct Medium Heat (180°C To 230°C), With The Lid Closed As Much As Possible, Until The Meat Is Firm To The Touch And No Longer Pink In The Center, 8 To 12 Minutes, Turning Once. Cut Into Bite-Size Pieces.
- In A Large Bowl, Combine The Greens, Chicken, Almonds, And Cucumbers. Drizzle The Dressing Over The Top (You May Not Need All Of It) And Toss To Evenly Coat The Leaves. Serve Immediately.
- Preparation Time: 20 Minutes
- Braai Time: 8-12 Minutes
- Total Time: 40 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 75°C
- Equipment: Gourmet BBQ System Cast-Iron Griddle Pan, Precision Grill Tongs
What Do You Need? Recommened Tools
Gourmet BBQ System Cast-Iron Griddle Pan
R869.00
Precision Grill Tongs
R549.00
