Friday, April 29, 2016

Asian Grilled Chicken Salad with Spicy Peanut Dressing


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


*****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)

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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