This grilled chicken peanut Asian salad is perfectly refreshing for the summer ahead. It is has grilled chicken and tons of fresh, crunchy vegetables to keep you fill and fit all summer long!
I make lists. For everything. I have to! There is a list for groceries, for work, for recipes (well, there is a BOOK for that really…), for my boss, for Huck, and of course, just for me. I’m a habitual list maker – but the one list I have finally given up on, is the packing list. I have been traveling so much this last year, well lots of travel by my standards at least, and at some point I reached the end of my packing list rope because I was making lists two weeks ahead of time and by the end of it, I was just throwing things into a bag hoping it covered all of my bases.
So what was I doing at 8:30 last night, as I procrastinated packing and caught up on the last five episodes of New Girl I missed? Wishing I had made a list…
So, as I sit here at Sea-Tac getting ready to make my flight to Miami for nearly five whole days, I’m panicking – as much as one can panic with a Double Shot Bloody Mary with Lime from my mind reading hostess – on what I should have packed for five days of 84 degrees with a severe chance of thunderstorms? Hello humidity-city!
I relegated all manner of hair primping products to non-travel worthy – since there will be no hope of my hair playing fair, and adios’ed all pairs of real pants, opting for maxi dresses galore! I hope that this lack-of-plan-of-attack yields positive travel results!
But next time, I should probably make a list. It’s really just better that way.
Until then, I will sip this Bloody Mary and quell the worry. Because hey, it’s Miami – if I forgot anything I can always find a shop around the corner.
If you’re burning up from the heat and need a little something refreshing – this Asian Grilled Chicken salad is where it’s at! It makes four large servings and is light enough for those warm days but filling enough to leave you happy. Give it a try ASAP!
Grilled Chicken Peanut Asian Salad
1 Red Pepper, sliced thinly
1 cucumber, seeded and sliced thinly
2 cups Mung Beans or White Sprouts
2 cups Snow Peans, trimmed
2 Carrots, shredded
1 cup Yellow Corn Kernels
1/2 cup Cilantro, finely chopped
1/2 cup Jarred Peanut Sauce or 1/2 cup Homemade Peanut Sauce
1 Chicken Breasts, grilled and thinly sliced
Prepare all chopped and sliced veggies and add to a large bowl. Pour peanut sauce over the vegetables and toss to coat throughly.
Preheat a grill to medium low heat. Grill chicken breast with chosen seasonings and grill until it reaches 160 degrees internally. Let the chicken rest for 7 minutes after it is removed from the grill. Slice thinly.
Plate four servings of the salad with peanut sauce on a plate. Top sliced chicken breast. Top with cilantro for garnish and flavor. Serve immediately.
This dish is best eaten within one or two days at the most, so the vegetables don't wilt too bad.