Categories: Salad
Ingredients
- For Peanut Sauce:
- 2 tablespoons smooth peanut butter
- 2 tablespoons reduced sodium soy sauce (or gf soy sauce)
- 1 teaspoon freshly grated ginger
- 1 garlic clove, grated
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon brown sugar
- 1/2 tablespoon unseasoned rice vinegar
- 1 tablespoon water
- For Honey Lime Vinaigrette:
- Zest and juice from 1 medium lime
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely minced white onion
- 1 tablespoon unseasoned rice vinegar
- Pinch kosher salt
- Freshly ground black pepper, to taste
- For salad:
- 1 pound (2) boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 8 cups mixed baby greens
- 1/4 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1/2 cup sliced jicama
- 1/2 cup store-bought tortilla strips (check labels for GF)
Directions
-
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.