- 4 boiled and skinned chicken breast halves
- Salt and pepper (optional)
- 1 1/2 tablespoons vegetable oil
- 12 cups lightly packed baby greens or torn assorted lettuces
- 1/2 cup slivered almonds, toasted
- Plum Sauce Dressing:
- 1/2 cup prepared plum sauce
- 1 cup water
- 1 teaspoon rice vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Oriental sesame oil
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon chopped cilantro
- Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside. In large bowl toss greens with 3/4 cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into 1/2 inch slices and fan out on greens. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds.