Green Salad with Almond Butter Vinaigrette

Ingredients 4 boiled and skinned chicken breast halves Salt and pepper 1 ½ tablespoons vegetable oil 12 cups(about 8 ounces) lightly packed baby greens or torn assorted lettuces Plum Sauce Dressing (recipe follows) ½ cup slivered almonds, toasted* * To toast almonds spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing front oven. Plum Sauce Dressing: In bowl, whisk ½ cup prepared plum sauce; ? cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; ¼ to ½ teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup Directions Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; se aside. In large bowl toss greens with ¾ cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into ½ inch slices and fan out on greens. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds. Makes 4 servings