Houston’s Grilled Chicken Salad

Name: Houston’s Grilled Chicken Salad
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons smooth peanut butter; 2 tablespoons reduced sodium soy sauce (or gf soy sauce); 1 teaspoon freshly grated ginger; 1 g arlic clove (grated); ½ tablespoon toasted sesame oil; ½ tablespoon brown sugar; ½ tablespoon unseasoned rice vinegar; 1 tablespoon water; Zest and juice from 1 medium lime; 2 teaspoons honey; 1 tablespoon Dijon mustard; 2 tablespoons vegetable oil; 1 teaspoon toasted sesame oil; 1 teaspoon finely minced white onion; 1 tablespoon unseasoned rice vinegar; Pinch kosher salt; Freshly ground black pepper (to taste); 1 pound 2 boneless, skinless chicken breasts; ½ teaspoon kosher salt; Freshly ground black pepper; 8 cups mixed baby greens; ¼ cup diced red bell pepper; ½ cup shredded carrots; ½ cup sliced jicama; ½ cup store-bought tortilla strips (check labels for GF)

Grilled Chicken Salad with greens and vegetables are tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce.

⏱️ 35 min 🔪 Prep: 20 min 🔥 Cook: 15 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

2 tablespoons smooth peanut butter
2 tablespoons reduced sodium soy sauce (or gf soy sauce)
1 teaspoon freshly grated ginger
1 g arlic clove (grated)
½ tablespoon toasted sesame oil
½ tablespoon brown sugar
½ tablespoon unseasoned rice vinegar
1 tablespoon water
Zest and juice from 1 medium lime
2 teaspoons honey
1 tablespoon Dijon mustard
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon finely minced white onion
1 tablespoon unseasoned rice vinegar
Pinch kosher salt
Freshly ground black pepper (to taste)
1 pound 2 boneless, skinless chicken breasts
½ teaspoon kosher salt
Freshly ground black pepper
8 cups mixed baby greens
¼ cup diced red bell pepper
½ cup shredded carrots
½ cup sliced jicama
½ cup store-bought tortilla strips (check labels for GF)

Steps

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.