Healthy Grilled Chicken Salad with Peanut Dressing
Packed with fresh veggies, juicy grilled chicken, and a zesty peanut dressing, this healthy salad is protein-rich, colorful, and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad, Dinner, Healthy
- Method: Grilling
- Cuisine: Asian-inspired, American
- Diet: Gluten Free
Ingredients
For the Chicken & Marinade/Dressing:
1¼ lb boneless, skinless chicken breasts (pounded even)
¼ cup fresh lime juice (about 2 limes)
¼ cup natural peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon pure maple syrup
1 teaspoon Sriracha (plus more to taste)
1 small garlic clove, minced
For the Salad:
2 romaine hearts, chopped (about 8 cups)
2 cups shredded red cabbage
1 cup snap peas, strings removed and thinly sliced
1 cup julienned red or yellow bell pepper
1 large carrot, peeled into ribbons
¼ cup roasted unsalted peanuts, roughly chopped
Instructions
Make the marinade/dressing: In a bowl, whisk together lime juice, peanut butter, soy sauce, sesame oil, maple syrup, Sriracha, and garlic until smooth. Reserve half for later use as the dressing.
Marinate the chicken: Place chicken breasts in a shallow dish or bag and pour the remaining marinade over them. Let marinate for 15 minutes (or refrigerate up to 24 hours).
Preheat grill to medium-high (about 425°F) and oil the grates.
Prepare the vegetables: In a large bowl, combine romaine, cabbage, snap peas, bell pepper, and carrot ribbons.
Grill the chicken: Grill for 4–5 minutes per side or until internal temperature reaches 163°F. Let rest 5 minutes before slicing.
Finish the dressing: Thin reserved sauce with 1 tablespoon warm water; adjust seasoning if desired.
Assemble the salad: Toss veggies with about 1/3 cup of the dressing. Top with sliced grilled chicken and chopped peanuts. Drizzle extra dressing on top and serve immediately.
Notes
Nut-free option: Substitute sunflower seed butter for peanut butter and pumpkin seeds for peanuts.
No grill? Bake chicken at 425°F for 16–18 minutes until cooked through.
Meal prep tip: Dressing can be made up to 5 days ahead and stored in the refrigerator.
Great served cold or warm, and perfect for lunch leftovers!
