Strips of marinated and seared chicken top this punchy, thoroughly satisfying salad.
It’s all topped with crunchy sliced almonds and fragrant mint leaves for a completely crave-worthy salad.
For juicy chicken, see to it to let it rest before slicing.
Photo:Fred Hardy
Even five minutes makes a difference.
This recipe was developed by Adam Dolge.
piece)
1tbsprice vinegar
1/4cupplus 1 Tbsp.
Transfer 1/4 cup orange juice mixture to a medium bowl; add chicken and toss well to coat.
Set aside large bowl of remaining mixture.
Heat remaining 1 tablespoon oil in a large skillet over medium.
Transfer to a cutting board and let rest for 5 minutes.
Serve topped with sliced chicken, almonds, and mint.
