Having a grilled chicken salad for lunch is a great way to sneak a lot of nutrients and flavor into an otherwise boring noon-hour. This chicken salad is very easy to throw together, and tastes amazing. What better way to save a little time and money by cooking this bad boy up on a Sunday and eating it all week long. It looks harder to make than it is, so your coworkers will think you’re a culinary master. They will be jealous of your tasty lunch!
1 chicken breast
1 red pepper
3 green onions
11 oz of mandarin oranges (1 small can)
6 tablespoons vinegar
2 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons olive oil
1/2 tablespoon sesame oil
3 tablespoons simple syrup
5 tablespoons peanuts
3 oz Won-Ton Strips (optional)
2 heads romaine lettuce
5 servings, 367 calories, 22.3g fat, 25.1g carbohydrates, 17.2g protein, 279mg sodium.
1. Season the chicken breast, and grill it in a medium size pan on the stove top, and set it aside to cool. I used garlic salt and white pepper.
2. Finely slice the red pepper and green onion and add to a bowl. Open the can of mandarin oranges and reserve 3 tablespoons of the light syrup and set aside for the dressing. Drain the mandarin oranges and add to the bowl. Mix together and add to a Tupperware container.
3. Slice the cooled chicken breast cross-wise and add to the pepper and orange mixture.
4. Chop two heads of romaine lettuce and add to a gallon Ziploc bag.
5. To make the dressing, add 6 tablespoons vinegar, 2 tablespoons peanut butter, 1 tablespoon soy sauce, 2 tablespoons olive oil, 1/2 tablespoon sesame oil, 3 tablespoons simple syrup to a jar, and shake.
6. Roughly chop the peanuts for a garnish.
7. To assemble: Place 1/5 of the lettuce on a plate. Next add 1/5 of the chicken and vegetable mixture to the plate. Pour about 1/5 of the dressing onto the salad. Add 1 tablespoon chopped peanuts and 1/2 oz crispy wonton strips as a garnish (optional). Enjoy!