Peanut Chicken Salad

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Many of our New Year’s resolutions includes an effort to eat healthier. Just because we decide to watch our figure doesn’t mean we need to skimp on flavor! This recipe is a perfect weeknight meal that’s packed full of Asian flavors that will keep you from reaching for those take out menus.

Peanut Chicken SaladIngredients:

  • 6 chicken tenderloins (or 2 chicken breast cut into thirds)
  • 1 1/2 tbsp. smooth peanut butter
  • 1/2 tbsp. soy sauce
  • 1 lime, juiced
  • olive oil
  • salt and pepper
  • 2 cups garden spring mix
  • 1/2 small red bell pepper, thinly slice
  • 1/4 English cucumber, sliced
  • 1 scallions, chopped

Directions:

Remove chicken from fridge about 10 minutes prior to cooking. Season both sides of your tenderloins with salt and pepper. Preheat a skillet over medium heat with a drizzle of olive oil. Add tenderloins and cook on each side for 3-4 minutes, until the internal temperature reaches 165. Remove from heat and set aside.

Place peanut butter in a small bowl and microwave for 20 seconds to soften. Add soy sauce and lime juice, mix to combine. Whisk in about 1/4 cup of the olive oil until the mixtures because a thick dressing, season with salt and pepper.

Add greens to a serving bowl and arrange veggies on top. Slice chicken and add to the greens. Pour dressing down over the chicken and greens. Garnish with scallions.

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