This recipe has been perfected over the years and is spectacular.  Don’t let the word “spicy” fool you.  It has a little kick, but is not overly spicy.  The crunch of the peanuts, lettuce, and cucumber go great with the perfectly moist chicken.  This recipe for four is under 300 calories per serving, so don’t feel guilty about enjoying it with a nice glass of chardonnay!

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Spicy Asian Chicken Breast Salad

Course Main Course, Salad

Cuisine Asian

Servings 4

Ingredients

• 1 pound poached chicken breast sliced thin (see below for post on poaching chicken)
• 1/2 cucumber seeded, sliced in half lengthwise, thinly sliced
• 10 ounces butter lettuce
• 1/4 cup roasted peanuts chopped
• 2 Tbsp vegetable oil
• 1/2 cup green onions chopped
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced fresh ginger
• 1/2 tsp freshly ground pepper
• 1/8 -1/4 tsp red pepper flakes depending on how spicy you want it
• 4 Tbsp low-sodium soy sauce
• 2 Tbsp honey
• 1/2 tsp kosher salt

Instructions

• Divide lettuce among four plates.
• Top lettuce with sliced chicken, cucumbers and peanuts.
•  Mix soy sauce, honey and salt in a small bowl.  Set aside.
• In a small skillet, heat vegetable oil over medium-high heat.  
• Add green onions, garlic, ginger, and peppers and stir constantly for 1 minute.
• Turn off heat and add soy and honey mixture.
• Top the salads with the dressing.  
•  Sprinkle with a little fresh ground pepper and salt.

Notes

Click here for poaching chicken post Perfect Poached Chicken