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.
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.
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.
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!
Recipe adapted from: Chatelaine Magazine August 2014