-
1
Cut the grilled and cooled chicken into 1/4-inch pieces and combine with the vinaigrette, spinach leaves, diced tomatoes, almonds, onion and eggs.
-
2
Add more vinaigrette as necessary to reach desired level of coating.
-
3
Add the salt and pepper, to taste, and toss again.
-
4
To serve, arrange some of the Romaine lettuce leaves on each of 4 plates, then divide salad mixture between them.
-
5
Garnish with additional tomato wedges, if desired, and serve.
-
6
SESAME AND POPPY SEED VINAIGRETTE: Place vinegar into a blender or food processor.
-
7
Add sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt.
-
8
Blend until most sesame seeds are ground (stop motor a couple times and scrape down sides of container).
-
9
Scrape contents into a small bowl, then whisk in canola oil.
-
10
SUGAR-GLAZED ALMONDS: Place a sheet of waxed (or parchment) paper on counter.
-
11
In a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking and tossing pan to evenly toast almonds and to prevent scorching.
-
12
As nuts turn golden, sprinkle on about 2 tablespoons sugar and, stirring and tossing as necessary, cook until sugar melts around almonds.
-
13
Remove from heat and quickly scrape almonds onto sheet of waxed paper to cool.
