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!
Crunchy Green Salad
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
Instructions
- 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
Ingredients
- 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
Instructions
- 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
Ingredients
- 2 chicken breasts
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp toasted sesame oil
- ½ cup soy sauce
- 1 tbsp honey
Instructions
- 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
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!
Alternatives
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!
