Grilled Chicken Salad with greens and vegetables are tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce.

Trust me, this delicious grilled chicken salad will soon become your summertime staple!

Hi there, I’m Heather K. Jones—I’m a dietitian, a wellness coach and the founder of Feel Better Eat Better, a program for women who struggle with emotional eating, binge eating, or food or body image issues of any sort. If you need help with emotional eating, you can sign up for my FREE workshop right HERE, and you can join the super-supportive Feel Better Eat Better Facebook group right HERE. I love sharing what has helped me and my clients build healthier and happier lives!

So when I shared the Houston’s Couscous recipe on Skinnytaste a few months ago, I got a lot of requests for the Houston’s Grilled Chicken Salad recipe, and I wasn’t surprised! When I worked at Houston’s in Bethesda, Maryland, during my college years, the Grilled Chicken Salad was one of the most-ordered items on the entire menu. And with good reason! Greens and veggies are tossed in a honey-lime vinaigrette and topped with a to-die-for peanut sauce. Make this for friends and family, and I guarantee that someone (or many someones!) will ask you for the recipe—it’s just that good. Enjoy!

Houston’s Grilled Chicken Salad

Grilled Chicken Salad with greens and vegetables are tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce.

Ingredients:

For Peanut Sauce:

• 2 tablespoons smooth peanut butter
• 2 tablespoons reduced sodium soy sauce (or gf soy sauce)
• 1 teaspoon freshly grated ginger
• 1 garlic clove, grated
• ½ tablespoon toasted sesame oil
• ½ tablespoon brown sugar
• ½ tablespoon unseasoned rice vinegar
• 1 tablespoon water

For Honey Lime Vinaigrette:

• Zest and juice from 1 medium lime
• 2 teaspoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon finely minced white onion
• 1 tablespoon unseasoned rice vinegar
• Pinch kosher salt
• Freshly ground black pepper, to taste

For salad:

• 1 pound (2) boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 8 cups mixed baby greens
• ¼ cup diced red bell pepper
• ½ cup shredded carrots
• ½ cup sliced jicama
• ½ cup store-bought tortilla strips (check labels for GF)

Directions:

1. Make peanut sauce: Combine all ingredients in a small bowl. Whisk until smooth. Set aside.Make vinaigrette: Combine all ingredients in another small bowl. Whisk until smooth. Set aside.
2. Preheat outdoor grill or grill pan over medium-high heat. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness. Season with salt and pepper. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then slice thin.
3. Meanwhile, in a large bowl, combine greens, bell pepper, carrots and jicama. Add peanut sauce, vinaigrette and chicken and gently toss to combine. Divide the salad among 4 bowls and top each with 2 tablespoons tortilla strips. Serve immediately.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 salad

• Amount Per Serving:
• Freestyle Points: 7
• Points +:
• Calories: 365 calories
• Total Fat: 19.5g
• Saturated Fat: 2.5g
• Cholesterol: 73mg
• Sodium: 745mg
• Carbohydrates: 19g
• Fiber: 4g
• Sugar: 8g
• Protein: 29g

All images and text ©Gina Homolka for Skinnytaste