Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon lime juice (15ml)
  • 1 teaspoon garlic powder
  • 4 cups (200g) mixed greens (e.g., arugula, spinach, romaine)
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) thinly sliced bell peppers (red, yellow, or orange)
  • ½ cup (75g) chopped cucumber
  • ¼ cup (40g) fresh cilantro, chopped
  • ¼ cup (35g) chopped green onions
  • ¼ cup (60ml) peanut butter (smooth or chunky)
  • 2 tablespoons honey (30ml) or maple syrup for vegan option
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon lime juice (15ml)
  • Water to thin, as needed
  • ¼ cup (35g) roasted peanuts, chopped
  • Lime wedges, for serving

Instructions:

  1. In a bowl, combine soy sauce, lime juice, and garlic powder. Add chicken breasts and marinate for at least 30 minutes.
  2. In a mixing bowl, combine peanut butter, honey, rice vinegar, soy sauce, and lime juice. Whisk until smooth, adding water to achieve desired consistency.
  3. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes before slicing.
  4. In a large salad bowl, combine mixed greens, carrots, bell peppers, cucumber, cilantro, and green onions. Slice grilled chicken and add on top of the salad.
  5. Drizzle the salad with peanut dressing and toss gently to combine. Garnish with roasted peanuts and serve with lime wedges.