Almond Chicken Tropicana

  • Yield servings


2 1/2 tablespoons Sweet Red Chili Sauce
1 tablespoon + 1 teaspoon Soy Sauce
1/2 cup Canola Oil
1/2 cup Lime Juice
2 1/2 tablespoons Granulated Sugar
1 cup Fresh Cilantro, chopped
4 tablespoons Fresh Ginger, chopped
2 cups Almond slivers
2 cups Flaked Coconut
4 -- Boneless Chicken Breast ( 5 ounce each)
-- Juice of 2 Whole Limes or 1/4 Cup
2 teaspoons Lime Zest
1 whole Ripe Mango
1 1/2 cups Fresh Pineapple
1 medium Jicama
4 tablespoons Fresh Cilantro
1/2 cup Red Onion, diced
1 -- Fresh Cayenne Pepper
2 tablespoons Granulated Sugar
1/2 -- Canola Oil
5 ounces Baby Arugula, washed and cleaned


Clean and pat dry Chicken Breasts, then pound out to no more than an 1" thickness.
Whisk together the first 7 ingredients and pour over chicken breasts in a dish. Refrigerate while preparing other ingredients. Toast almond slivers at 350* degree in a preheated oven for 4 minutes. Then add coconut and return to the oven for another 2-3 minutes. Let cool and then grind together until a coarse texture. is formed. Cut the mango into chucks, and leave 3/4 Cup in a small mixing bowl. The rest can be placed in a large mixing bowl.
Cut the pineapple the same size, and place 1/2 Cup in the smaller mixing bowl and the rest in the large mixing bowl.
Add the juice and zest from the limes to large mixing bowl, except for one Tbsp. to the small bowl. Peel and julienne cut the jicama and then add to the large bowl. Add the Fresh Cilatro to the large bowl, except 1 Tbsp. to the smaller bowl. Add the red onion to the large bowl except for 1 Tbsp to the small bowl. Seed and mince the cayenne pepper and add to the jicama in the large bowl. Whisk together the sugar and oil and add 1 Tbsp. to the small bowl and the rest to the jicama mixture. Lightly toss all ingredients together., and set aside in the refrigerator. Preheat oven to 375*
Pull out chicken breasts and shake off excess sauce and then place in the toasted almond mixture. Place chicken breast on a baking dish, and into the oven for approximately 22-25 minutes.

Divide Arugula into 4 servings on each plate. Spoon the Mango Jicama mixture on top of the Arugula, making sure to get the dressing on the Arugula. When the Chicken is done with an internal temp. of at least 165* and there is no visible pink, pull out of the oven and slice each breast into large strips on top of the Jicama mixture. Top with the Pineapple Mango Salsa.



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