Asian Grilled Chicken Salad – Low calorie, dairy free,Gluten Free recipe of Juicy grilled chicken salad with crunchy veggies and a gorgeous asian inspired dressing made with peanut butter, soy sauce and honey.

This heavenly grilled chicken salad is the best of its kind.And why not really.It has peanut butter and chilli.

It is so so so good!!Forget the old staid ,dry, tasteless grilled chicken salads.This packs a mighty punch and how!?

I have some few secret tricks to get the BESTEST chicken ever.First, use chicken tenders.They are a lot more softer than the chicken breast and cook faster( yes faster than chicken breast!)

The second trick is to marinade or tenderise the chicken in buttermilk.All you have to do is, pop the chicken in a mix of yogurt, water,salt and garlic(optional).I do this in a big batch.At least 2-3 portion of chicken which makes instant meals super easy!

Dietary details of Asian Grilled Chicken Salad

This gorgeous Asian inspired Grilled Chicken Salad is

Gluten Free – use gluten free soy sauce or Tamari
Low calorie & Super Healthy
Paleo and whole 30 friendly – replace peanut butter with almond butter and use coconut aminos instead of sou sauce.Replace honey with date syrup or leave it out all together.

Expert Tips & Tricks

To grill the chicken

Use a well seasoned cast iron pan for best char on the chicken.
Do not overcook.Keep checking the chicken minute by minute.
Season the marinade with enough salt so that the chicken is seasoned from inside.

For the Salad

Mix the dressing just before eating to maintain maximum crunch
Use a mix of textures.

Asian Grilled Chicken Salad in Peanut butter & Chilli Dressing

Grilled Chicken Salad in Peanut butter & Chilli Dressing

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Ingredients

Peanut Butter & Chilli Dressing

1 tbsp peanut butter
1 tbsp Vinegar
1 tbsp Soy sauce
1/2 tbsp Chilli paste schzewan paste or sambal ole
1 tsp Sesame Oil
1/2 tsp Honey
1 tsp Crushed Garlic
1 tsp Crushed Ginger

Buttermilk Grilled Chicken

1 Cup Chicken Tenders
1/3 Cup Yogurt
2/3 Cups Water
1 tbsp Crushed garlic
Salt to Taste

Salad

1 Cup Lettuce
1/4 Cup Red Bell Pepper
1/4 Cup Shredder Carrot
1/4 Cup Shredded Purple Cabbage

Instructions

Peanut Butter & Chilli Dressing

Take a jar.Add all the ingredients of the dressing and shake vigourously.Alternatively, whisk it together with a fork.Add 1 tsp of water if it’s too thick.

Buttermilk Grilled Chicken

Mix together the yogurt, garlic, salt and water.Pour it over the chicken and refrigerate for 15 minutes to overnight.
Heat a grill pan(or a normal pan)on medium heat.Brush it with oil.When it’s hot, wring the excess marinade out of the chicken and place it on the grill . Do not move the chicken.
Check the chicken in in 3-4 minutes, and flip.(Chicken will not come off if its not cooked yet).Cook the other side for 2-3 minutes.
Set the chicken aside for 5 minutes.Slice it into smaller chunks.

Salad

Add all the salad greens, cabbage and peppers in a large bowl.Top it with chicken.
Drizzle the dressing on top.Toss it and eat immediately.

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Asian Grilled Chicken Salad in Peanut butter & Chilli Dressing