Asian Chicken and Greens
- Total Time
A portion of the marinade performs double-duty—we add it to the delicious orange-and-peanut–flavored salad dressing.
rice vinegar2 Tbsp, seasoned
low sodium soy sauce1 Tbsp
garlic clove(s)2 clove(s), medium, minced
ginger root1 ½ tsp, fresh, peeled and grated
uncooked boneless skinless chicken thigh(s)10 oz, 2 items
unsweetened orange juice1 Tbsp
creamy peanut butter with omega-31 tsp, or smooth
mixed greens5 oz, bag, spring mix salad
uncooked onion(s)½ small, cut into wedges
uncooked carrot(s)1 small, diced
- To make the marinade, combine the vinegar, soy sauce, garlic, ginger, and sugar in a medium bowl. Transfer 1 tablespoon of the marinade to a microwavable cup. Add the chicken to the marinade in the bowl; toss to coat. Refrigerate 15 minutes.
- Add the orange juice and peanut butter to themarinade in the cup; heat in the microwave on High just until the marinade is warm and the peanut butter is melted, about 15 seconds; whisk until smooth.
- Line the broiler pan with foil; preheat the broiler. Pat the chicken dry with paper towels; place in the broiler pan. Broil 5 inches from the heat until browned, about 7 minutes. Turn the chicken and broil until cooked through, about 1 minute longer. Let stand 5 minutes. Slice the chicken and toss with the salad greens, onion, carrot, and dressing in a large bowl until combined. Yields 2 cups per serving.