Crunchy Peanut Chicken Salad


Ingredients for salad

  • 2 chicken breasts pounded slightly thin
  • 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

Ingredients for dressing

  • 1/4 cup rice vinegar
  • 1 tsp ginger chopped
  • 2 TBS lite soy sauce
  • 1 TBS honey
  • 3 TBS sesame oil
  • 1/4 cup vegetable or canola oil
  • 3 TBS creamy peanut butter


  1. On a preheated grill, add your chicken and grill until cooked through, about 10 minutes**

  2. 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.

  3. 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.

  4. Assemble salad: Add spinach and romaine to a large salad bowl. Top with peppers, onions, cucumbers, and carrots. Slice the grilled chicken and add to the top. Sprinkle sesame seeds and peanuts, then add dressing to the top (or let people add to their own salads). Enjoy!

Recipe Notes

*The chicken is even more flavorful if you marinate in a teriyaki sauce before grilling, but that is optional.