Grilled Chicken Salad With Sugar Glazed Almonds Food

GRILLED CHICKEN SALAD WITH SUGAR-GLAZED ALMONDS

Steps:

• To Make The Salad Dressing: In a blender or food processor, combine the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt. Blend until most of sesame seeds are ground. Scrape contents into a small bowl, then whisk in the oil in a slow, steady stream. Makes 3/4 cup.
• To Assemble: Cut the chicken into 1/4-inch pieces and combine with 1/2 cup vinaigrette, the salad greens, diced tomatoes, avocado, almonds and onion. Arrange the romaine lettuce leaves on salad plates, then divide salad mixture between them. Garnish with the pear slices.
• To Make Sugar-Glazed Almonds: In a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking pan to prevent scorching. Sprinkle on about 2 tablespoons sugar, stirring constantly and cook until sugar melts around almonds. Remove from heat and quickly scrape almonds onto a sheet of waxed paper to cool. Makes 1/2 cup.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
• For the grape salad: Prepare the grill for direct grilling.
• Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
• For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
• Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
• To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.

CHICKEN SALAD

Steps:

• Combine all ingredients in a large bowl and toss to coat evenly.
• Refrigerate approximately 3-4 hours to let flavors blend.

GLAZED ALMONDS

Steps:

• Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.

GRILLED CHICKEN SALAD W/SUGAR-GLAZED HAZELNUTS AND VINAIGRETTE

Steps:

• For the Toasted Sesame-Poppy Seed Vinaigrette: In a blender or food processor, combine the vinegar, sugar, sesame and poppy seeds, Worcestershire sauce, paprika, salt and 1 tablespoon minced onion.
• Blend until most sesame seeds are ground (stop motor several times and scrape down sides of container). Scrape contents into a small bowl, then whisk in the vegetable oil in a slow, steady stream. This makes 3/4 cup.
• For the Salad: Cut the cooked and cooled chicken into 1/4-inch pieces and combine with 1/2 cup vinaigrette, the salad greens, diced tomatoes, avocado, sugar-glazed hazelnuts and 1/4 cup minced onion. Add more vinaigrette as necessary to reach desired consistency. Season with salt and pepper to taste.
• To serve: Arrange additional salad greens on 4 plates, then divide salad mixture between them. Garnish with the pear slices, tomato wedges and sliced egg.
• Sugar-Glazed Hazelnuts: Place a sheet of waxed paper on countertop. In a nonstick skillet, warm 1 cup coarsely chopped, lightly roasted and skinned hazelnuts over medium-high heat. Sprinkle on about 2 tablespoons sugar, stirring continuously with either a silicone spatula or flat-sided wooden spoon; cook until sugar melts around hazelnuts. Sprinkle on more sugar as necessary to glaze all hazelnut pieces. Remove from heat and quickly scrape hazelnuts onto sheet of waxed paper to cool.