- 45 minutes
- 20 minutes
This is a hearty salad full of bold and spicy Asian flavors. The salad has a base of green leafy lettuce that is topped with red cabbage, carrots, cucumbers and marinated grilled chicken. The Spicy Peanut dressing is tangy, aromatic and dynamite.
To make Grilled Chicken:
Step 1: Marinate chicken with the chicken marinade for 30 minutes in a dish on the counter-top. You want the chicken to come to room temperature before cooking (Note: Only leave chicken out for 30 minutes before cooking.) If you are not cooking chicken immediately, refrigerate for 2-4 hours and then take marinated chicken out of fridge for 30 minutes before cooking.
Step 2: Heat a grill pan on medium heat with 2-3 Tbs canola oil
Step 3: Place chicken in pan and cook for 6-8 minutes each side or until chicken is cooked through.
Step 4: Allow chicken to rest for 5 minutes then slice or cut into chunks for salad.
To make Salad:
Wash all vegetables. Slice lettuce into strips. Slice red cabbage into thin strips. Cut carrots and cucumbers into matchsticks. Slice green onion. Open bag of chow mein noodles if you are using them (this is an optional ingredient because it is not diabetic friendly)
To make Salad Dressing:
Place all ingredients into blender and blend until smooth. Refrigerate leftover dressing in the fridge for up to a week.
Place green leafy lettuce on bottom of bowl. Add all sliced salad ingredients on top. Top with chicken slices or chunks. Pour dressing over salad. Garnish with chow mein noodles if desired. Enjoy.