Crunchy Greens Salad With Sweet Soy Chicken

Name: Crunchy Greens Salad With Sweet Soy Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: ½ cucumber peeled into strips; ½ cup lima beans rinsed; 1 broccoli head cut into florets; 1 clove garlic; 3 cups green cabbage chopped; 3 cups spinach torn; 1 tbsp toasted sesame oil; 1 pinch salt; 1 pinch pepper; 4 tbsp peanut butter; 2 tbsp rice wine vinegar; 1 tbsp toasted sesame oil; 1 tbsp fish oil; 1 tbsp soy sauce; ½ cup chicken broth; 1 ½ tbsp lime juice; 1 tbsp gochujung; 2 chicken breasts; 2 cloves garlic minced; 1 tbsp ginger grated; 1 tbsp toasted sesame oil; ½ cup soy sauce; 1 tbsp honey

by Marvelous Munch

4 Servings

1 hr

Warm weather always drives a craving of fresh and healthy greens. Our Crunchy Greens Salad with Sweet Soy Chicken curbs all those cravings and more! The salad is loaded with different greens, mixed with different textures to keep each bite satisfying. Mixed with a peanut sauce that offers just a bit of a tang and this salad alone is perfect. Once making the Sweet Soy Chicken though, this dish is taken to the next level and you won’t be able to put your fork down. The good news is that this dish is loaded with healthy foods your body will thank you for later!

Being in quarantine has really challenged Phillip and I to create recipes we can make utilizing mostly pantry and fridge staples. The only things we needed from the store was a cucumber, spinach, broccoli, and chicken. Everything else for the dressing, sauces, and salad were made using pantry and fridge staples. We have really been getting creative with our sauces and spices so keep your eyes out for some goodies coming soon!

This salad of Crunchy Greens serves best when dressed right before serving. By doing this you really keep your greens very crunchy. However, it does keep well overnight in the fridge if you don’t eat everything you make. The next day we took our leftovers of Crunchy Greens Salad with Sweet Soy Chicken and added it to a wrap for lunch. Phillip kept his cold but I decided to heat up the chicken and it really was amazing in the wrap!

Not a big chicken fan? We have made this same dish with shrimp instead of chicken and were definitely not disappointed. But there really is something about the juiciness of chicken that leaves you full and happy. So try it out and let us know how you like both. Want something similar, check out our Healthy Mediterranean Chicken Bowls!

From our kitchen to yours, cheers!

Crunchy Greens Salad With Sweet Soy Chicken

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Recipe details

Yield 4 Servings
Time spent: Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr

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% Daily value

Ingredients

Crunchy Green Salad

½ cucumber peeled into strips
½ cup lima beans rinsed
1 broccoli head cut into florets
1 clove garlic
3 cups green cabbage chopped
3 cups spinach torn
1 tbsp toasted sesame oil
1 pinch salt
1 pinch pepper

Peanut Dressing

4 tbsp peanut butter
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp fish oil
1 tbsp soy sauce
½ cup chicken broth
1 ½ tbsp lime juice
1 tbsp gochujung

Sweet Soy Chicken

2 chicken breasts
2 cloves garlic minced
1 tbsp ginger grated
1 tbsp toasted sesame oil
½ cup soy sauce
1 tbsp honey

Instructions

Crunchy Green Salad

Preheat oven to 350°
Wash all veggies and pat dry
Cut broccoli head down to individual florets and mince garlic
On baking pan cover broccoli in toasted sesame oil, garlic, salt, and pepper
Bake for 10 minutes. The broccoli should still be stiff and hold a crunch. Let cool
Take cucumber and peel on all sides to get long slices. Do not peel the seeded center
In large bowl add all ingredients together
Add peanut dressing and serve with your favorite meat, seafood, or by itself!

Peanut Dressing

In a small sauce pan add toasted sesame oil over medium heat
Once heated add each items to the pan and whisk well
Make sure to whisk the peanut butter well so it is a smooth consistency
Once mixed well, simmer and then remove from heat and let cool

Sweet Soy Chicken

Whisk all wet and dry ingredients together and keep ¼ cup off to the side
Marinate the chicken in the sauce for 30 minutes
In pan with sesame oil over medium heat cook chicken 5 minutes and flip
Brush some of the marinate you left to the side on the chicken and cook another 5 minutes
Flip the chicken and coat with the remaining marinade and cook an additional 2-3 minutes or until chicken reaches an internal temperature of 160°
Remove from pan and let rest 3-5 minutes before serving

Comments

Shan on Nov 11, 2020

I see a lot of Thai, etc recipes calling for peanut sauces - what about those with allergies to peanuts - or just plain don’t like the overwhelming taste of peanut butter? Sub almond butter? I don’t know that this develops and omitting a nut butter as written isn’t going to collect the sauce. Another solution instead of nut pastes? TY, sounds so delicious. - S

1 Reply
- Marvelous Munch on Nov 12, 2020
  
  Hey Shan! Thanks for reaching out. Almond butter can be a good substitute but there is a small flavor difference in the two. My recommendation would be to substitute almond butter for peanut butter in most cases. Have you tried out Almond Butter Sauce? We haven't tried it on this dish specifically but I bet it would go great and no peanuts or peanut butter is included in the recipe!
  
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DM Wilson on Feb 14, 2022

what is gochujung? I looked in dictionary and couldn't find out what it was. PLease help.

1 Reply
- Avonbean on Feb 14, 2022
  
  Gochujang is a Korean chili spice. I’ve purchased it at Lidl in a powder form that I really love but most often it can be found in a paste form at any Asian food store and, also, at Amazon.
  
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