Description
A refreshing and nutritious salad featuring marinated grilled chicken, fresh vegetables, and a creamy peanut dressing, rooted in Asian flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups shredded cabbage
- 2 cups fresh spinach
- 1 cup grated carrot
- 1/2 cup cashews
- 1/2 cup dried cranberries
- 1/4 cup peanut butter
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Marinate the chicken breasts in soy sauce and sesame oil for at least 30 minutes.
- Cook the chicken through on a grill or stovetop, then slice into strips.
- Combine in a large bowl the shredded cabbage, spinach, grated carrot, cashews, and dried cranberries.
- Whisk together in a separate bowl the peanut butter, honey, rice vinegar, ginger, and a bit of water to thin it if necessary.
- Add the sliced chicken to the salad and drizzle with the peanut dressing.
- Toss well to combine, season with salt and pepper, and serve immediately.
Notes
For a vegetarian option, substitute chicken with tofu. Adjust the dressing for a gluten-free version by using tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg