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5.0 from 3 votes

Chicken Kabob Salad with Peanut Lime Dressing

This chicken kabob salad with peanut lime dressing is tangy-sweet, flavorful, and filling!

Prep Time
20 mins
Cook Time
20 mins
Marinade time
1 hr
Total Time
1 hr 35 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 2 large chicken breasts cut into bite-size cubes
Marinade:
  • 1/4 cup soy sauce
  • Juice from 1 lemon
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh ginger finely grated
  • 1 tablespoon olive oil
  • pepper to taste
Dressing:
  • 3 tablespoons peanut butter
  • juice from 1 lime
  • 1 teaspoon rice vinegar
  • 1/4 cup (packed) cilantro
  • 1 clove garlic minced
  • 2 Scallions (green parts)
  • 1 tablespoon chopped peanuts
  • 1/3 cup olive oil
Salad:
  • 1 (5 ounce) package baby kale or salad greens
  • 1/2 cucumber sliced
  • chopped peanuts to taste

Instructions

    Cup of Yum
  1. Cut chicken into bite-size pieces.
  2. Place marinade ingredients into a large Zip-Loc or a medium bowl and add the chicken pieces. Refrigerate for at least an hour, up to overnight.
  3. Make the dressing by adding all dressing ingredients to a food processor (except for the oil). Blend on high and drizzle in the oil slowly. I like to store the dressing in a jar. It'll keep in the fridge for a few days.
  4. If using wooden skewers, soak them for at least 10 minutes to prevent burning and splintering.
  5. Prepare remaining ingredients (add salad greens to a bowl, slice cucumber and scallions).
  6. Thread chicken onto the skewers. Lightly oil your grill and pre-heat to medium-high heat. Cook for approximately five minutes per side (turn once) for a total of 10 minutes, or until the chicken is cooked.
  7. Remove chicken from skewers and toss it with the salad ingredients. Serve immediately.