Houston’s Grilled Chicken Salad

Ingredients

• 2 tbsp smooth peanut butter
• 2 tbsp reduced sodium soy sauce (or gf soy sauce)
• 1 tsp freshly grated ginger
• 1 garlic clove (grated)
• ½ tablespoon toasted sesame oil
• ½ tablespoon brown sugar
• ½ tablespoon unseasoned rice vinegar
• 1 tbsp water
• Zest and juice from 1 medium lime
• 2 tsp honey
• 1 tbsp Dijon mustard
• 2 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 tsp finely minced white onion
• 1 tbsp unseasoned rice vinegar
• pinch kosher salt
• Freshly ground black pepper (to taste)
• 1 lb 2 boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 8 cup mixed baby greens
• ¼ cup diced red bell pepper
• ½ cup shredded carrots
• ½ cup sliced jicama
• ½ cup store-bought tortilla strips (check labels for GF)

Instructions

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.