Gingered Chicken Monterey

Ingredients ½ cup almond oil ¼ cup cider vinegar ¼ cup firmly packed brown sugar 2 tablespoons chopped crystallized ginger 6 grilled or broiled half chicken breasts, boned and skinned 1 fresh pineapple, cut into triangles 1 cantaloupe, peeled and cut into wedges 1 basket strawberries, sliced 3 kiwi, peeled and sliced 6 clusters red seedless grapes (about 3 cups) 6 cups mesclun mix ½ cup diced roasted almonds* * To roast diced almonds, place them in a preheated 350°F oven on a baking sheet for 5-6 minutes, stirring occasionally, until fragrant. Directions Combine oil, vinegar, brown sugar and ginger in food processor or blender jar; mix well. Marinate chicken breasts in ginger dressing several hours or overnight, turning occasionally. When ready to serve prepare fruit. Line individual serving plates with mesclun mix. Arrange fruit on plates. Remove chicken from dressing; set aside. Stir diced toasted almonds into dressing. Diagonally slice chicken breasts. Arrange on plates next to fruit. Spoon dressing over chicken to serve. Makes 6 servings. Creator Comment Approximate nutritional analysis per serving: 529 calories, 21g protein, 27g fat, 2g saturated fat, 17g monounsaturated fat, 44mg cholesterol, 55g carbohydrates, 7g dietary fiber, 11mg vitamin E