Bourbon Chicken Salad

Grill the chicken thighs 7 minutes per side or until the internal temperature reaches 165 degrees F. Place in refrigerator to cool.

Toast almonds in a 350 degrees F oven for approximately 8-10 minutes until golden brown. Set the almonds aside and chop the celery and julienne the bell pepper.

Mix the soy sauce, sugar and orange juice in a 2 quart pot and place over medium high heat for 6-9 minutes until bubbly and caramelized

Remove from the heat and add the sesame oil, minced garlic, grated ginger and bourbon.

Chop the chicken thighs into 1 inch pieces. Mix with the almonds and the chopped vegetables and dress with the carmelized bourbon sauce.

Serve on top of a bed of greens and garnish with a pinch of grated carrot.