You are here: Home » Recipes » Summer-fresh Chicken Salad Summer-fresh Chicken Salad Yield servings PrintEmail Ingredients 4 -- Boneless skinless chicken breasts, (thin cut portions)1 teaspoon Cumin1 teaspoon Kosher Salt1 teaspoon Lemon Pepper1 tablespoon Olive Oil1 -- Head Romain Lettuce, cut up1/2 -- Red Pepper, julianned2 -- Green Onions, diced1 cup Strawberries, sliced1 -- Avocado, thinly sliced2/3 cup Slivered Almonds2 tablespoons Sugar1/2 cup Blue Cheese, crumbled1/2 cup Summer Vinigarette (recipe follows)Summer Vinigarette:1/4 cup Apple Cinder Vinigar1/4 cup Olive oil2 teaspoons Shallot, minced2 tablespoons Sugar1 teaspoon Dijon Mustard3 drops Hot Sauce (Tobasco)1/2 teaspoon Kosher Salt1/4 teaspoon Fresh ground pepper Instructions Place the lettuce then red pepper, green onions, strawberries, and avocado on four plates. Carmelize the almonds in a small skillet on medium heat with the 2T. sugar, stirring occasionally until the almonds are coated and carmel color, spread almonds on a sheet of aluminum foil to cool, when completly cool sprinkle almonds over salad. Sprinkle the blue cheese crumbles over salad. Blend vingarette ingredients together until smooth and drizzle over salad. Season chicken on both sides with the cumin, salt, and lemon pepper. Heat a skillet on medium high heat, add the olive oil, then place the chicken in the skillet and sear on each side for 3 minutes or until chicken is cooked through. Remove from skillet, slice place on top of salad. Serve Summer Love Chicken Salad and enjoy!