Houston’s Grilled Chicken Salad
User Reviews
5
Houston’s Grilled Chicken Salad
Description
Houston’s Grilled Chicken Salad starts with smooth peanut butter blended with lime, soy sauce, honey, ginger, Dijon mustard, garlic, and oils to create a creamy sauce with sweet, sour, and savory notes. A separate vinaigrette features sesame oil, rice vinegar, brown sugar, onion, and seasonings, adding brightness and depth. Chicken breasts are pounded to even thickness, seasoned, and grilled to develop a slightly charred crust while remaining juicy inside. After resting, the chicken is sliced thin for serving.
The bulk of the salad is formed by mixed baby greens combined with diced red bell pepper, shredded carrots, and sliced jicama, providing vibrant color and crisp textures. The peanut sauce and vinaigrette are tossed with the salad and chicken to evenly distribute flavor. Finally, tortilla strips sprinkled on top contribute crunch and a traditional Texan touch. This salad offers a satisfying blend of textures and a blend of Asian and southwestern ingredients for a flavorful, hearty option.
Ingredients
- 2 tablespoons peanut butter smooth
- lime zest and juice from 1 medium
- 1 pound chicken breast 2 boneless, skinless
- 2 tablespoons soy sauce or gf soy sauce, reduced sodium
- 2 teaspoons honey
- ½ teaspoon kosher salt
- 1 teaspoon ginger freshly grated
- 1 tablespoon Dijon mustard
- black pepper freshly ground
- 1 garlic grated, clove
- 2 tablespoons vegetable oil
- 8 cups mixed baby greens
- ½ tablespoon sesame oil toasted
- 1 teaspoon sesame oil toasted
- ¼ cup red bell pepper diced
- ½ tablespoon brown sugar
- 1 teaspoon white onion finely minced
- ½ cup carrot shredded
- ½ tablespoon rice vinegar unseasoned
- 1 tablespoon rice vinegar unseasoned
- ½ cup jicama sliced
- 1 tablespoon water
- Pinch kosher salt
- ½ cup tortilla strips check labels for GF, store-bought
- black pepper to taste, freshly ground
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 365kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 19.5g | 30% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 73mg | 24% |
| Sodium | 745mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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