BEST SALADS HOUSTON RECIPES

Name: Houston’s Grilled Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons smooth peanut butter; 2 tablespoons reduced sodium soy sauce (or gf soy sauce); 1 teaspoon freshly grated ginger; 1 garlic clove (grated); ½ tablespoon toasted sesame oil; ½ tablespoon brown sugar; ½ tablespoon unseasoned rice vinegar; 1 tablespoon water; Zest and juice from 1 medium lime; 2 teaspoons honey; 1 tablespoon Dijon mustard; 2 tablespoons vegetable oil; 1 teaspoon toasted sesame oil; 1 teaspoon finely minced white onion; 1 tablespoon unseasoned rice vinegar; Pinch kosher salt; Freshly ground black pepper (to taste); 1 pound 2 boneless, skinless chicken breasts; ½ teaspoon kosher salt; Freshly ground black pepper; 8 cups 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)

HOUSTON’S GRILLED CHICKEN SALAD (LIGHTENED UP) - SKINNYTASTE

Houston’s Grilled Chicken Salad (Lightened Up) - Skinnytaste image

Grilled Chicken Salad with greens and vegetables are tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce.

Provided by Gina

Categories Lunch Salad

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 25

Ingredients

2 tablespoons smooth peanut butter
2 tablespoons reduced sodium soy sauce (or gf soy sauce)
1 teaspoon freshly grated ginger
1 garlic clove (grated)
½ tablespoon toasted sesame oil
½ tablespoon brown sugar
½ tablespoon unseasoned rice vinegar
1 tablespoon water
Zest and juice from 1 medium lime
2 teaspoons honey
1 tablespoon Dijon mustard
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon finely minced white onion
1 tablespoon unseasoned rice vinegar
Pinch kosher salt
Freshly ground black pepper (to taste)
1 pound 2 boneless, skinless chicken breasts
½ teaspoon kosher salt
Freshly ground black pepper
8 cups 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)

Steps:

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.
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.
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.

Nutrition Facts : ServingSize 1 salad, Calories 365 kcal, CarbohydrateContent 19 g, ProteinContent 29 g, FatContent 19.5 g, SaturatedFatContent 2.5 g, CholesterolContent 73 mg, SodiumContent 745 mg, FiberContent 4 g, SugarContent 8 g

HOUSTON’S GRILLED CHICKEN SALAD (LIGHTENED UP) - SKINNYTASTE

Houston’s Grilled Chicken Salad (Lightened Up) - Skinnytaste image

Grilled Chicken Salad with greens and vegetables are tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce.

Provided by Gina

Categories Lunch Salad

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 25

Ingredients

2 tablespoons smooth peanut butter
2 tablespoons reduced sodium soy sauce (or gf soy sauce)
1 teaspoon freshly grated ginger
1 garlic clove (grated)
½ tablespoon toasted sesame oil
½ tablespoon brown sugar
½ tablespoon unseasoned rice vinegar
1 tablespoon water
Zest and juice from 1 medium lime
2 teaspoons honey
1 tablespoon Dijon mustard
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon finely minced white onion
1 tablespoon unseasoned rice vinegar
Pinch kosher salt
Freshly ground black pepper (to taste)
1 pound 2 boneless, skinless chicken breasts
½ teaspoon kosher salt
Freshly ground black pepper
8 cups 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)

Steps:

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.
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.
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.

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