Tropical Chicken Salad with Light Curry Dressing

Dressing:
1/2 teas. / 2.5 mL Unflavored Gelatin
2 Tbsp. / 30 mL Cool Water
1/4 Cup / 60 mL Boiling Water
1/4 Cup / 60 mL Rice Vinegar
2 teas. / 10 mL Watkins Hot Honey Soy Sauce
4 teas. / 10 mL Brown Sugar
1 teas. / 5 mL Watkins Curry Powder
1/8 teas. / 0.6 mL Watkins Garlic Granules
1 Tbsp. / 15 mL Watkins Citrus Cilantro Grapeseed Oil

Salad:
3 Boneless, Skinless Chicken Breast Halves
To taste, Freshly-Ground Watkins Sea Salt
To taste, Watkins Black Pepper
6 Cups / 1.5 L Torn Fresh Mixed Greens
1 (20 oz. / 570g) Can Pineapple Chunks in Unsweetened Juice, drained
1/2 Cup / 125 mL Raisins
2 Tbsp. / 30 mL Slivered Almonds, toasted*

In small bowl, sprinkle gelatin over cool water. Add boiling water; stir until gelatin is completely dissolved. Add all remaining dressing ingredients except oil; mix well. With wire whisk, slowly beat in oil. Refrigerate at least 2 hours.

In large skillet, bring 3/4 cup/180 mL water to a boil. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet; return to a boil. Reduce heat; cover and simmer 7 to 9 minutes or until chicken is fork-tender and juices run clear. Cool; cut chicken into small pieces.

Just before serving, place mixed greens in large bowl. Beat dressing well with wire whisk. Pour dressing over greens; toss until thoroughly combined. Add chicken, pineapple and raisins; toss gently. Divide salad evenly onto 4 chilled plates. Top with toasted almonds. Makes 4 servings, 2 Cups / 500 mL each.

* To toast almonds, place in small nonstick skillet and stir over medium-high heat 2 to 4 minutes or until golden brown.

Nutritional Information Per Serving:
Calories 300, Protein 23g, Carbohydrates 35g, Sodium 230mg, Fat 8g, Saturated Fat 1g, Cholesterol 55mg, Dietary Fiber 4g

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