Description
Grilled Chicken Salad with greens and vegetables are tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce.
Yield: –+Servings | Serving Size: 1salad
Ingredients
For Peanut Sauce:
2tablespoonssmooth peanut butter
2tablespoonsreduced sodium soy sauce, or gf soy sauce
1teaspoonfreshly grated ginger
1garlic clove, grated
½tablespoontoasted sesame oil
½tablespoonbrown sugar
½tablespoonunseasoned rice vinegar
1tablespoonwater
For Honey Lime Vinaigrette:
Zest and juice from 1 medium lime
2teaspoonshoney
1tablespoonDijon mustard
2tablespoonsvegetable oil
1teaspoontoasted sesame oil
1teaspoonfinely minced white onion
1tablespoonunseasoned rice vinegar
Pinchkosher salt
Freshly ground black pepper, to taste
For salad:
1pound2 boneless, skinless chicken breasts
½teaspoonkosher salt
Freshly ground black pepper
8cupsmixed baby greens
¼cupdiced red bell pepper
½cupshredded carrots
½cupsliced jicama
½cupstore-bought tortilla strips, check labels for GF
Instructions
- Make peanut sauce: Combine all ingredients in a small bowl. Whisk until smooth. Set aside.Make vinaigrette: Combine all ingredients in another small bowl. Whisk until smooth. Set aside.
Preheat outdoor grill or grill pan over medium-high heat. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness. Season with salt and pepper. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then slice thin.
Meanwhile, in a large bowl, combine greens, bell pepper, carrots and jicama. Add peanut sauce, vinaigrette and chicken and gently toss to combine. Divide the salad among 4 bowls and top each with 2 tablespoons tortilla strips. Serve immediately.
Last Step:
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Nutrition
Serving: 1salad, Calories: 365kcal, Carbohydrates: 19g, Protein: 29g, Fat: 19.5g, Saturated Fat: 2.5g, Cholesterol: 73mg, Sodium: 745mg, Fiber: 4g, Sugar: 8g
