Can salad be a comfort food?
How about a peanut butter and jelly sandwich without the bread?
This salad includes a sweet flavor and a crunchy texture- just what you crave right? I love to eat food that has a crunch to it.
When you combine all the ingredients below, you can have all of the pleasure and none of the guilt.
Peanut Butter Dressing Ingredients:
¼ cup unsalted creamy peanut butter or creamy almond butter
2 tbsp. rice vinegar
2 tsp. honey
1 tsp. chili sauce, like Sriracha
1 tsp. lime zest
¼ tsp. salt
1 tsp. fresh ginger, grated
1 lb. boneless, skinless chicken thighs
8 cups salad greens
½ cup mint, chopped
2 medium carrots, grated
1 ½ cups raspberries
2/3 cup rice crackers, crumbled or some nuts like almonds, cashews, or pecans (This is what gives it the crunch)
Putting It All Together :
In a small bowl, whisk together the peanut butter, rice vinegar, chili sauce, honey, lime zest, salt, ginger, and 1 or 2 tablespoons of water for a smooth, pourable consistency.
Preheat grill to medium heat. Add salt and pepper to the chicken thighs. Place the chicken on the greased grill and close the lid. Cook the chicken on each side for 5-10 minutes or until cooked to an internal temperature of 165 degrees. Slice the chicken once it is cool enough to handle.
Divide the salad greens, mint, carrots, chicken and raspberries among serving plates. Top the salad with sliced chicken. Drizzle with the peanut butter dressing and garnish with your crunchy topping of choice.
Who doesn’t like a good PBJ?