Clean Diet Chicken Salad with Spicy Peanut Sauce

Serving Size: 10 people

This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This chicken salad has a Southeast Asian twist thanks to its spicy peanut dressing.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Tongs, Whisk

Ingredients

For the chicken:

24 ounce boneless, skinless chicken breast thinly sliced or diced, after grilling
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon avocado oil for the grill

For the spicy peanut dressing:

3 tablespoon peanut butter creamy organic or natural
6 tablespoon rice vinegar
3 tablespoon soy sauce low sodium or coconut aminos
1½ teaspoon crushed red pepper
6 tablespoon water warm, to thin out the sauce, if necessary
3 teaspoon fish sauce optional
2 lime juiced

For the salad:

1 cup cucumber julienned
1½ cup carrot julienned
1½ cup yellow bell pepper thinly sliced
1½ cup red bell pepper thinly sliced
1½ cup snow pea thinly sliced
1½ cup bean sprout

Instructions

Pre-heat a grill to medium high and when hot lightly brush the grates with oil. Season the chicken breasts with salt and pepper. Grill 4 minutes per side or until chicken reads 165 degrees on an instant read thermometer.
In a large bowl combine all the salad ingredients.
In a small bowl whisk together all the dressing ingredients. Pour over salad, tossing to combine. Add sliced chicken and toss again.

Nutrition