When the craving for something fresh and flavorful strikes, this Grilled Chicken Salad is the perfect answer. It’s a delightful mix of juicy grilled chicken and crisp veggies, all tossed in a zesty dressing. Ideal for a light lunch or a satisfying dinner, this salad is as nutritious as it is delicious. Let’s get grilling and enjoy a meal that’s both healthy and satisfying!
Steps
- Prepare the peanut sauce by mixing smooth peanut butter, reduced sodium soy sauce, freshly grated ginger, grated garlic clove, toasted sesame oil, brown sugar, unseasoned rice vinegar, and water in a small bowl. Whisk the mixture until it is smooth and set it aside.
- In a separate bowl, prepare the honey-lime vinaigrette by whisking together the necessary ingredients until smooth. Set this vinaigrette aside for later use.
- Preheat an outdoor grill or a grill pan to medium-high heat. Flatten the chicken breasts to an even thickness by placing them between plastic wrap or parchment paper and pounding gently. Season the chicken with kosher salt and freshly ground black pepper.
- Grill the chicken breasts for 5-6 minutes on one side, then flip and grill for an additional 5-6 minutes until fully cooked. Allow the grilled chicken to rest for 5 minutes before slicing it thinly.
- In a large mixing bowl, combine mixed baby greens, diced red bell pepper, shredded carrots, and sliced jicama. Add the prepared peanut sauce, honey-lime vinaigrette, and sliced chicken, then gently toss everything together to combine the flavors.
- Divide the salad mixture evenly among four serving bowls. Top each bowl with 2 tablespoons of store-bought tortilla strips. Serve the salad immediately for optimal freshness and flavor.
Ingredients
- 2 tablespoons smooth peanut butter
- 2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
- 1 teaspoon freshly grated ginger
- 1 garlic clove, grated
- ½ tablespoon toasted sesame oil
- ½ tablespoon brown sugar
- ½ tablespoon unseasoned rice vinegar
- 1 tablespoon water
- 1 pound of boneless, skinless chicken breasts (approximately 2 breasts)
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 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 (ensure they are gluten-free if needed)
Nutritional Values
Calories: 1460 kcal | Carbohydrates: 76 g | Protein: 116 g | Fat: 78 g | Saturated Fat: 10 g | Cholesterol: 292 mg | Sodium: 2980 mg | Fiber: 16 g | Sugar: 32 g
FAQ
- What is the cooking time required for the Grilled Chicken Salad?
- The total time needed to prepare this Grilled Chicken Salad is approximately 35 minutes, which includes 20 minutes for preparation and 15 minutes for cooking.
- What are the main ingredients for the peanut sauce?
- The peanut sauce is made with smooth peanut butter, reduced sodium soy sauce, freshly grated ginger, grated garlic, toasted sesame oil, brown sugar, unseasoned rice vinegar, and water.
- How should I prepare the chicken for the salad?
- The chicken breasts should be pounded to an even thickness, seasoned with salt and pepper, and then grilled for about 5-6 minutes on each side until fully cooked. Before slicing thinly, let the chicken rest for 5 minutes.
- Can I make this salad gluten-free?
- Yes, to make the salad gluten-free, use a gluten-free soy sauce and ensure that the tortilla strips are certified gluten-free by checking their labels.
- What vegetables are included in the salad?
- The salad includes mixed baby greens, diced red bell pepper, shredded carrots, and sliced jicama.
- How should the salad be served?
- After tossing the greens and vegetables with the peanut sauce, vinaigrette, and sliced chicken, the salad should be divided among four bowls and topped with tortilla strips before serving immediately.
Tips
- Ensure Even Cooking: Pound the chicken breasts to an even thickness before grilling. This will help them cook evenly and prevent any parts from becoming overcooked or undercooked.
- Rest Before Slicing: After grilling, let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring the meat remains moist and tender when sliced.
- Prepare Sauces Ahead: Make both the peanut sauce and vinaigrette in advance. This not only saves time but also allows the flavors to meld, enhancing the overall taste of the salad.
- Freshness Matters: Use fresh, crisp ingredients for the salad, such as mixed baby greens, bell peppers, and jicama. This adds a satisfying crunch and vibrant flavor to the dish.
Equipment
- Grill pan or outdoor grill – if you don’t already have one to grill the chicken.
- Meat tenderizer or mallet – for pounding the chicken to an even thickness.
- Whisk – for mixing the peanut sauce and vinaigrette.
- Large mixing bowl – for combining the salad ingredients.
