This chicken kabob salad with peanut lime dressing is tangy-sweet, flavorful, and filling. A deliciously healthy summer meal idea!
The veggies I chose for this salad are baby kale, cucumber, and spring onions. Feel free to use any salad greens you have on hand. The chicken and dressing are the real stars of this show! Peanuts and chicken just go so well together, don’t you think?
The dressing tastes similar to the delicious peanut sauce you’d find in Vietnamese restaurants that you dip your salad rolls into. I added some cilantro and lime to add more freshness and make it a good consistency for salad dressing. Chopped peanuts add some extra crunch and texture to this salad.
This recipe doesn’t involve slaving away for hours in the kitchen. That’s how summer food should be, right? Simple, easy, tasty. Speaking of summer, does anyone have any exciting plans? We usually stay home during the summer because it’s like the only time we have nice weather here haha.
This year we’re going on a trip with my sister-in-law’s family to California. I’ve never been before, but I am confident that I will enjoy it. I mean it’s California… what’s not to like?!
Let me know if you have any questions about this grilled chicken salad recipe!
Chicken Kabob Salad with Peanut Lime Dressing
This chicken kabob salad with peanut lime dressing is tangy-sweet, flavorful, and filling!
- 2 large chicken breasts cut into bite-size cubes
- 1/4 cup soy sauce
- Juice from 1 lemon
- 2 tablespoons honey
- 2 cloves garlic minced
- 1/2 teaspoon fresh ginger finely grated
- 1 tablespoon olive oil
- Pepper to taste
- 3 tablespoons peanut butter
- Juice from 1 lime
- 1 teaspoon rice vinegar
- 1/4 cup (packed) cilantro
- 1 clove garlic minced
- 2 scallions (green parts)
- 1 tablespoon chopped peanuts
- 1/3 cup olive oil
- 1 (5 ounce) package baby kale or salad greens
- 1/2 cucumber sliced
- Chopped peanuts to taste
- Cut chicken into bite-size pieces.
- Place marinade ingredients into a large Zip-Loc or a medium bowl and add the chicken pieces. Refrigerate for at least an hour, up to overnight.
- Make the dressing by adding all dressing ingredients to a food processor (except for the oil). Blend on high and drizzle in the oil slowly. I like to store the dressing in a jar. It'll keep in the fridge for a few days.
- If using wooden skewers, soak them for at least 10 minutes to prevent burning and splintering.
- Prepare remaining ingredients (add salad greens to a bowl, slice cucumber and scallions).
- Thread chicken onto the skewers. Lightly oil your grill and pre-heat to medium-high heat. Cook for approximately five minutes per side (turn once) for a total of 10 minutes, or until the chicken is cooked.
- Remove chicken from skewers and toss it with the salad ingredients. Serve immediately.
You may also like my grilled chicken kabobs with veggies.