Chicken Salad with Almond Dressing

This recipe is my new favorite way to cook chicken breasts, super fast and easy! Perfect for when you want to use the chicken breasts for a salad or soup.

Step 1

Place two skinless/boneless chicken breasts, halved in a skillet and add water just covering it. Bring to a boil, flip chicken and reduce heat to medium. Gently boil until chicken is cooked through, about 6 minutes (How easy is that?!). Remove chicken to a plate, let it cool and shred using 2 forks.

Step 2

Whisk 1/4 cup almond butter with 2 tbsp honey and 1 tbsp each soy sauce, dark sesame oil, olive oil and rice vinegar. Peel and separate 3 clementines, squeeze some juice into the dressing and set the rest a side.

Step 3

Add chicken, clementine segments, salad greens of your choice (I used a spring mix) and  2 thinly sliced green onions. Pour the dressing on top and toss well to coat. Sprinkle 1/4 cup toasted almonds (I used black sesame seeds because I didn’t have almonds) and enjoy!

chicken salad with almond dressing

Recipe adapted from: Chatelaine Magazine August 2014

3 thoughts on “Chicken Salad with Almond Dressing

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