Prep Time: 5 minutes
Cook Time: 25 minutes
½ cup whole blanched almonds
2 ½ tablespoons peanut oil
1 lb Asian greens (from Weekly Share)
2 teaspoons soy sauce
1 yellow onion, halved, cut into wedges
1 garlic clove, crushed
3 chicken breast fillets, trimmed thinly, sliced against the grain
2 tablespoons hoisin sauce
Cooked long grain rice, to serve
Cook Time: 25 minutes
½ cup whole blanched almonds
2 ½ tablespoons peanut oil
1 lb Asian greens (from Weekly Share)
2 teaspoons soy sauce
1 yellow onion, halved, cut into wedges
1 garlic clove, crushed
3 chicken breast fillets, trimmed thinly, sliced against the grain
2 tablespoons hoisin sauce
Cooked long grain rice, to serve
- Heat a large saute pan over medium heat. Add almonds and cook, stirring, for 1-2 minutes or until golden. Transfer to a bowl and set aside.
- Add 2 teaspoons of oil in the pan over medium heat. Add greens and stir-fry for a 2-3 minutes, or until just wilted. Add the soy sauce. Transfer to a bowl and cover with foil to keep warm.
- Heat 1 tablespoon of oil in a pan over high heat. Add the onion and stir-fry for 1-2 minutes or until softened slightly. Add the garlic and stir-fry for 1 minute or until aromatic. Transfer to a bowl. Add 2 teaspoons of remaining oil to the pan and swirl to coat the surface. Add half the chicken and stir-fry for 2-3 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with remaining oil and chicken. Return all chicken and onion to the wok. Add the hoisin sauce and stir-fry over high heat for 1 minute or until combined and heated through.
- Place the Asian greens on serving plates and top with the hoisin chicken. Sprinkle with almonds and serve immediately with steamed rice.
Pear Salad with Walnuts, Avocado, and Grilled Chicken
|
Prep Time: 20 minutes
Salad: 6 cups mixed greens, or salad mix of your choosing 2 pears, sliced or chopped 6 oz grilled chicken breast (optional) 2 slices of cooked turkey bacon (optional) ¼ cup of feta cheese, crumbled 2 tablespoons dried cranberries 2 tablespoons walnuts, chopped ½ avocado, sliced into chunks |
Dressing: ½ cup balsamic vinegar ¼ cup olive oil 1 teaspoon maple syrup or honey 1 teaspoon dijon mustard 1 teaspoon minced garlic ½ teaspoon salt ¼ teaspoon Italian seasoning |
- Cook turkey bacon and grill chicken if you haven’t already.
- Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.
- To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!