Chicken Kabob Salad with Peanut Lime Dressing
This chicken kabob salad with peanut lime dressing is tangy-sweet, flavorful, and filling!
Servings 4
Ingredients
- 2 large chicken breasts cut into bite-size cubes
Marinade:
- 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
Dressing:
- 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
Salad:
- 1 (5 ounce) package baby kale or salad greens
- 1/2 cucumber sliced
- Chopped peanuts to taste
Instructions
- 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.