Bourbon Chicken Salad

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#187

serves/makes:

ready in:
under 30 minutes

ingredients

6 skinless chicken thighs
1/4 cup celery, chopped
1 bell pepper, cut julienne-style
1/4 cup toasted slivered almonds

Sauce
1/4 cup soy sauce
1/2 cup sugar
1/4 cup orange juice
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
3 ounces bourbon
16 ounces mixed greens
carrot, grated

directions

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.