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Grilled chicken salad with ginger-honey dressing

Grilled chicken salad with ginger-honey dressing

3
Points®
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

Black pepper

¼ tsp

Sugar snap peas

10 oz, trimmed

Scallions

4 medium, thinly sliced on diagonal

Bell pepper

2 cup(s), sliced into matchsticks

Cilantro

½ cup(s), chopped

Soy sauce

2 Tbsp

Canola oil

4 tsp

Honey

2 tsp

Fresh ginger

1 Tbsp, grated, peeled

Unseasoned rice vinegar

2 tsp

Crushed red pepper flakes

½ tsp

Unsalted dry roasted peanuts

2 Tbsp, coarsely chopped

Instructions

  1. Spray ridged grill pan with nonstick spray; set over medium-high heat until hot. Sprinkle chicken with salt and pepper. Add chicken to pan and cook, turning occasionally, until chicken is cooked through, 6–8 minutes. Transfer to cutting board.
  2. Meanwhile, fill medium saucepan three-quarters full with water and bring to boil. Add sugar snap peas and cook until crisp-tender, about 15 seconds. Drain. Rinse under cold running water until cool. Blot dry with paper towels. Slice lengthwise.
  3. Combine scallions, bell pepper, cilantro, and snap peas in large bowl.
  4. Whisk together soy sauce, oil, ginger, honey, vinegar, and pepper flakes in small bowl. Add half of soy sauce mixture to vegetable mixture and toss to coat. Divide salad evenly among 4 plates. Slice chicken and arrange over salads. Drizzle evenly with remaining dressing. Sprinkle evenly with peanuts.
  5. Serving size: 1 1/4 cups salad and 1/2 tbsp peanuts

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