This Asian Grilled Chicken Salad with Spicy Peanut Dressing is a hearty salad full of bold
and spicy Asian flavors.
The salad has a base of green leafy lettuce that is
topped with red cabbage, carrots, cucumbers and marinated grilled chicken. The
Spicy Peanut dressing is easily made in a blender and you will just love the tangy, aromatic and dynamite flavors.
Spring is here and the weather is making me crave salads. Forget about all those boring green leaf salads with some store bought dressing... this salad is fresh and unforgettable.
Asian Grilled Chicken Salad with Spicy Peanut Dressing
Recipe by Ramona from Kitchen Simmer
Ingredients
*****Chicken/Marinade: *****
4 large
chicken breast
2-3 Tbs
soy sauce
2 Tbs lime
or lemon juice
2 Tbs
canola oil
6-8 slices
of fresh ginger (remove sliced ginger off chicken before grilling the chicken)
1 tsp
grated fresh garlic
salt and
black pepper for seasoning each side of chicken breast
*****Salad:
*****
6-8 cups
shredded green leaf lettuce
1 English
cucumber cut into matchsticks
2 carrots
peeled and cut into matchsticks
2-3 cups
slice red cabbage
1 spring
onion sliced
Chow Mein
noodles (optional)
*****Spicy
Peanut Dressing: *****
¼ cup
creamy peanut butter
¼ cup warm
water
1 tsp
toasted sesame oil
2-3 Tbs
soy sauce
2 Tbs
Sriracha sauce
2 Tbs rice
wine vinegar
2 Tbs
agave syrup (substitute regular sugar or brown sugar if diabetic friendly
version is not needed)
2 cloves
fresh garlic
1 Tbs
chopped fresh ginger
Small
piece of green onion (white part)
Directions
Step 1: Marinate Chicken with the chicken marinade for 30
minutes in a dish on the counter-top. You want the chicken to come to room
temperature before cooking for 30 minutes only. Note: if you are not cooking
chicken immediately, refrigerate for 2-4 hours and then take marinated chicken
out of fridge for 30 minutes before cooking. 
Step 2:
Heat a grill pan on medium heat with 2-3 Tbs canola oil
Step 3: Place chicken
in pan and cook for 6-8 minutes each side or until chicken is cooked through.
Step 4: Allow chicken to rest for 5 minutes then slice or cut into chunks for
salad.
Step 5: To make
Salad: Wash all vegetables. Slice lettuce into strips. Slice red cabbage into
thin strips. Cut carrots and cucumbers into matchsticks. Slice green onion.
Open bag of chow mein noodles if you are using them (this is an optional
ingredient because it is not diabetic friendly) 
Step 6: To make
Salad Dressing: Place all ingredients into blender and blend until smooth.
Refrigerate leftover dressing in the fridge for up to a week.
Step 7: Assemble
Salad: Place green leafy lettuce on bottom of bowl. Add all sliced salad ingredients
on top. Top with chicken slices or chunks. Pour dressing over salad. Garnish
with chow mein noodles (optional). Enjoy.
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