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This chicken kabob salad with peanut lime dressing is tangy-sweet, flavorful, and filling. A deliciously healthy summer meal idea!

Chicken Kabob Salad with Peanut Lime Dressing

This chicken kabob salad with peanut lime dressing is tangy-sweet, flavorful, and filling!
Course Salad
Cuisine American
Keyword chicken kabob salad
Prep Time 20 minutes
Cook Time 15 minutes
Marinade time 1 hour
Total Time 1 hour 35 minutes
Servings 4


  • 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.