Lately I have been craving salads. Not a wimpy salad that is mostly greens and doesn’t have a lot of heart to it. I’m talking a robust salad that is bursting with vegetables, grains, healthy fats (AKA avocado) and maybe some chicken. Perhaps it’s because I am finally making a conscious effort to exercise more after falling off the band wagon for the last two years (due to a few health issues and lack of motivation). And I am trying to make healthier choices when it comes to snacks and maybe not eating dessert twice a day. Don’t worry, this doesn’t mean I’ve cut out sweet stuff completely. I never would as long as I have the choice! I find that I am a bit of a rebel at heart and when I’m told I can’t have something (mostly food), I say “the heck with it” and indulge anyway. Everything in moderation right? I don’t see the point of not enjoying life and eating what you want to a point (medical issues aside). Anyway, let’s move on to this killer salad.
This salad was everything I have been dreaming of. I may actually have to put it on next weeks menu again. It was so.darn.good. I was so excited for the lunch the next day, just so I could eat it again! It is hearty, healthy and extremely satisfying. No being hungry an hour later after you eat this bad boy. Get your family or spouse in the kitchen with you to help chop and prep and this will be on the table in no time! Or, you can make this Sunday and have your lunches set for the week. Just leave the peanuts and dressing separate, and add right before eating. That way the peanuts and salad don’t get soggy. Go make this, eat it and feel good about yourself!
Recipe adapted from How Sweet Eats
For the chicken
- 1 lb boneless chicken tenders
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3 Tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons peanut butter
For the salad
- 4 cups chopped romaine lettuce
- 2 cups chopped purple cabbage
- 3 carrots peeled and shredded
- 1 avocado, chopped
- 1 medium english cucumber, chopped
- 1/4 cup peanuts, chopped
For the peanut dressing
- 1/2 cup creamy peanut butter
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons toasted sesame oil
- 1 lime, juiced
- 1 garlic clove, minced
- 1/4 cup rice vinegar
- 1 teaspoon light brown sugar
- 3-5 Tablespoons water (as necessary)
- Heat the broiler in your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
- Season the chicken on both sides with the salt, pepper and paprika. Place the chicken on the prepared baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more, or until just about cooked through. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush the honey mixture on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Chop into bite-sized pieces
- Meanwhile, make the salad dressing. Whisk all the ingredients together until smooth and creamy. If it's too thick, add 1 tablespoon of water at a time, until pourable.
- In a large bowl, toss the romaine lettuce, cabbage, shredded carrots, avocado and cucumber slices together. Sprinkle the chicken over the top. Serve, garnishing with chopped peanuts and drizzling with the peanut salad dressing.