Categories: Salad

Ingredients

• For Peanut Sauce:
• 2 tablespoons smooth peanut butter
• 2 tablespoons reduced sodium soy sauce (or gf soy sauce)
• 1 teaspoon freshly grated ginger
• 1 garlic clove, grated
• 1/2 tablespoon toasted sesame oil
• 1/2 tablespoon brown sugar
• 1/2 tablespoon unseasoned rice vinegar
• 1 tablespoon water
• For Honey Lime Vinaigrette:
• Zest and juice from 1 medium lime
• 2 teaspoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon finely minced white onion
• 1 tablespoon unseasoned rice vinegar
• Pinch kosher salt
• Freshly ground black pepper, to taste
• For salad:
• 1 pound (2) boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 8 cups mixed baby greens
• 1/4 cup diced red bell pepper
• 1/2 cup shredded carrots
• 1/2 cup sliced jicama
• 1/2 cup store-bought tortilla strips (check labels for GF)

Directions

1. Make peanut sauce: Combine all ingredients in a small bowl. Whisk until smooth. Set aside.Make vinaigrette: Combine all ingredients in another small bowl. Whisk until smooth. Set aside.

2. Preheat outdoor grill or grill pan over medium-high heat. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness. Season with salt and pepper. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then slice thin.

3. Meanwhile, in a large bowl, combine greens, bell pepper, carrots and jicama. Add peanut sauce, vinaigrette and chicken and gently toss to combine. Divide the salad among 4 bowls and top each with 2 tablespoons tortilla strips. Serve immediately.

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