Chinese Grilled Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The beauty is in how the crispy grilled chicken plays against the cool, crunchy vegetables, all brought together with a punchy ginger and soy dressing. I love using mixed greens as the base because they're packed with nutrients and antioxidants that make you feel good about indulging in those crushed peanuts on top. Plus, most of these ingredients are pantry staples, so you're not making a special trip to the store.
Ella x
Ingredients
- 400 gchicken breast
- 200 gmixed greens
- 1red bell pepper
- 200 gcarrots
- 150 gcucumber
- 100 gcrushed peanuts
- 50 gdried seaweed
- 20 mlrice vinegar
- 15 mlsoy sauce
- 1 cmginger
- 5 gchili flakes
- 10 mlsesame oil
- 1 gsalt
- 1 gblack pepper
- 1green onions
Detail level
Instructions
- 1
Preheat the grill to medium-high heat. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and chili flakes. Place the chicken breast in a large ziplock bag and pour the marinade over it. Seal the bag and massage to coat evenly. Let marinate for 10 minutes. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until cooked through. Let rest for 5 minutes before slicing into thin strips.
Tip: For added flavor, serve with additional chili flakes and soy sauce.
- 2
In a large bowl, combine the mixed greens, carrots, cucumber, and green onions.
Tip: Use a variety of colors and textures to make the salad visually appealing.
- 3
In a small bowl, whisk together crushed peanuts, dried seaweed, salt, and black pepper.
Tip: This mixture will serve as a crunchy topping for the salad.
- 4
To assemble the salad, place the sliced chicken on top of the mixed greens and vegetables. Sprinkle the peanut-seaweed mixture evenly over the top.
Tip: Customize with additional toppings such as diced avocado or pickled ginger.
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