Grilled chicken salad with ginger-honey dressing
3
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
For a quick and easy weeknight supper, serve your family a tasty salad with Asian flair that's better than take-out. This salad is packed with fresh vegetables that includes bell peppers and sugar snap peas drizzled with a homemade ginger-honey dressing. If you're a fan of sprouts, try mung bean sprouts in place of the bell pepper. The ginger-infused dressing gets sweetness from honey and a hint of spice from crushed red pepper flakes. We used a spoon instead of a vegetable peeler to peel the ginger so as not to remove too much of the ginger. Make a double batch of this recipe to use on other salads or as a marinade for chicken or vegetables.
Ingredients
Cooking spray
3 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Uncooked sugar snap peas
10 oz, trimmed
Uncooked scallions
4 medium, thinly sliced on a diagonal
Bell pepper
2 cup(s), sliced into matchsticks
Cilantro
½ cup(s), chopped
Soy sauce
2 tbsp(s)
Canola oil
4 tsp(s)
Honey
2 tsp(s)
Ginger root
1 tbsp(s), grated, peeled
Unseasoned rice vinegar
2 tsp(s)
Crushed red pepper flakes
½ tsp(s)
Unsalted dry roasted peanuts
2 tbsp(s), coarsely chopped