Meet your new favorite obsession for summer: this asian-style grilled chicken salad.
Packed with leafy greens, julienned carrots, red cabbage, juicy chicken, and a delicious peanut-style dressing, this is the light-weight, good-for-you salad you’ll find yourself wanting to make again and again on hot summer nights.
1cuplow-sugar teriyaki sauce (store-bought or homemade is fine)
1headromaine lettuce, roughly chopped
2cupsshredded red cabbage
3/4cupcrunchy chow mein noodles
4green onions, thinly sliced (whites and greens)
1/4cupfresh cilantro leaves (optional)
For the Dressing
5tbspcreamy peanut butter of choice
1 1/2tbsprice wine vinegar
1tbsppacked brown sugar
2tbspreduced sodium soy sauce
1 clovegarlic, minced
In a small bowl, whisk together the creamy peanut butter, soy sauce, brown sugar, rice wine vinegar, garlic, and 1/4 cup of warm water until smooth. Place in the refrigerator until ready to serve. If desired, transfer to sauce to a dressing or squeeze bottle.
In a large bowl with a lid or in a gallon-sized Ziploc bag, combine the chicken thighs and teriyaki sauce of choice. Marinate in the refrigerator for 2-6 hours, turning occasionally. Drain the chicken from the marinade and season with salt and pepper.
Preheat a grill to medium heat. Brush the grill with canola oil or rub down with half an onion to prevent sticking. Add the chicken to the grill and cook, turning occasionally, until completely cooked through, with an internal temperature of 165 degrees F; approximately 12 minutes.
While the chicken is cooking, assemble the salad. Place the romaine lettuce in a large bowl, and top with red cabbage, carrots, chow mein noodles, green onions, and cilantro (if desired).
Remove the chicken from the grill and let rest for 5 minutes. Slice thinly and place on top of the prepared salad. Drizzle the peanut sauce dressing on top and toss gently to combine, or serve prepared salad with the dressing on the side.
This sauce would taste amazing on rice noodles or in a stir fry! Double the amount of sauce and store in the refrigerator for up to a week to use in other recipes.
If desired, add in one 11-oz can of drained mandarin oranges for a touch of sweetness. Omit the oranges if watching your sugar content.
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