We've taken a chicken salad and updated it with a chili garlic vinaigrette and the best of summer veggies for a satisfying dinner salad for any day of the week.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Chili Garlic Vinaigrette:
Salad:
Method
Grease and preheat grill to medium-high. Sprinkle chicken all over with salt and pepper. Place on grill; close lid and grill, flipping once, until no longer pink inside, 8 to 10 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing.
Chili Garlic Vinaigrette: Meanwhile, in large bowl, whisk together oil, fish sauce, vinegar, sambal oelek, honey and garlic.
Salad: Using vegetable peeler, shave carrots lengthwise into ribbons. Add chicken, carrots, tomatoes, cucumber, mint, cilantro and green onions to Chili Garlic Vinaigrette; toss to coat. Divide among plates; sprinkle with peanuts.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 700 mg
- Sugars 8 g
- Protein 33 g
- Calories 368
- Total fat 20 g
- Potassium 880 mg
- Cholesterol 126 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
%RDI
- Iron 23
- Folate 26
- Calcium 8
- Vitamin A 133
- Vitamin C 30
