How to make it

  • Directions
  • Blend first 9 items in food processor.
  • Add vegetable oil - slowly, in a stream -until emulsified.
  • Add sesame oil, remove enough to a separate container to marinate your chicken.
  • Refrigerate until ready to use.
  • This dressing will keep 2 weeks in your fridge.
  • Keep all salad ingredients well chilled until assembly.
  • 'Butterfly' 2 large chicken breasts, place in plastic or glass bowl, cover with marinade and allow to rest 2 hours.
  • When ready to cook, wipe all excess marinade off breasts and grill at medium/high heat on griddle or over charcoal or wood fire, basting with marinade as it cooks.
  • Cook 4 minutes on one side, 3 on the other (depending on thickness of breasts).
  • Meanwhile mix all salad ingredients together, adding JUST ENOUGH of the reserved dressing to flavor the salad (you can always add more - you can't subtract!)
  • Place salad on well chilled serving plates, top with hot glazed chicken breasts, cut into strips, top with a few reserved almond slices and some fresh cilantro leaves.
  • Serve immediately.

Reviews & Comments 3

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  • cheric 12 years ago
    Oh YUM!! Love the flavors of this...and it sounds so colorful! Can't wait to give this one a try!! :)
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    " It was excellent "
    laurakaay ate it and said...
    You know, I love me some salad! This is awesome and reminds me of something my step-grandmother used to make, which automatically gets my 5! I can soooo taste this now! Thanks for posting! ;D
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  • dynie 12 years ago
    chicken....jalepeno....pineapple....All of these ingredients call my name! 'm bookmarking this.
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