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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Keep lettuce ingredients, almonds, chicken and dressing seperate until ready to serve to avoid a wilted mess. Ingredients:
1/4 cup soy sauce |
1/2 cup teriyaki sauce |
1/4 cup olive oil |
6 boneless skinless chicken breasts |
1 (4 ounce) bag sliced unsalted almonds |
1/4 cup sugar |
1 head romaine lettuce |
1 head iceberg lettuce |
1 head red leaf lettuce |
5 stalks celery |
5 green onions |
1 can mandarin orange, drained |
1/2 cup olive oil |
4 teaspoons sugar |
4 teaspoons red wine vinegar |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. -Part 1-.
2. Chop chicken and marinate for 1 hour Drain chicken and bake for 30 minutes at 450 degrees. Set aside.
3. -Part 2-.
4. Place almonds in a frying pan, add sugar and cook on high until sugar dissolves, stirring constantly.
5. Distribute evenly over a shallow pan lined with waxed paper-freeze until crystalized.
6. Remove and crunch up into small pieces.
7. Set aside.
8. -Part 3-.
9. Clean and chop lettuce.
10. Place in a large bowl and add the celery that has been chopped, the onions that have been sliced and the drained oranges.
11. -Part 4-.
12. Whisk all dressing ingredients together well-I prefer the jar method where you can just shake!
13. -Part 5-.
14. To the lettuce mixture add the cooked cooled chicken and almonds.
15. Drizzle on the dressing, toss and serve asap.
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