This Asian inspired chicken salad makes a delicious light dinner option.
- 4 boneless, skinless chicken breast halves
- 1 bottle Kitchen Kettle Peanut Vinaigrette
- Assorted Salad Greens
- 8 Radishes, sliced
- 6 Green Onions, sliced
- ½ cup toasted sliced almonds
- 1 can (11oz.) Mandarin Oranges, drained
Brush 1/3 cup Peanut Vinaigrette over chicken breasts. Marinate in the refrigerator at least 4 hours or overnight. The next day, grill them until the internal temperature is 165F. Set aside.
On 4 dinner plates, place approximately 2 cups of salad greens. Evenly divide the radish slices, green onion slices, toasted almonds, and mandarin oranges.
Slice the chicken breasts in to thin slices and lay one top of each salad. Serve with remaining Peanut Vinaigrette
kitchen kettle peanut vinaigrette, asian chicken salad, dressings
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