Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (pounded slightly thin)
  • salt (for seasoning)
  • pepper (for seasoning)
  • 4 cups baby spinach
  • 1 romaine heart (chopped)
  • 1 red pepper (seeded and chopped)
  • 1 small cucumber (cut into thin rounds)
  • 3/4 cup sugar snap peas
  • 1 large carrot (peeled and then peeled into strips)
  • 1/2 small red onion (thinly sliced)
  • 1/4 cup peanuts (chopped)
  • 1 TBS sesame seeds
  • 1/4 cup rice vinegar
  • 1 tsp ginger (chopped)
  • 2 TBS reduced sodium soy sauce
  • 1 TBS honey
  • 3 TBS sesame oil
  • 1/4 cup vegetable or canola oil
  • 3 TBS creamy peanut butter

Instruction

  • Season both sides of the chicken with salt and pepper. On a preheated grill, add your chicken and grill until cooked through, about 10 minutes**
  • In a salad dressing shaker or bowl, add rice vinegar, ginger, soy sauce, honey, sesame oil, vegetable oil, and peanut butter; Shake or whisk to thoroughly combine. Refrigerate until needed.
  • Heat 2 cups of water in a small sauce pot, bring to a boil. Add the sugar snap peas and flash boil for 2 minutes. Drain immediately and run cold water over the top to stop the cooking process. Set aside.
  • Assemble salad: Add spinach and romaine to a large salad bowl. Top with peppers, onions, cucumbers, and carrots. Slice the grilled chicken and add. Sprinkle sesame seeds and peanuts, add dressing and serve.