PB&J may ride high on nostalgia, but the ubiquitous sandwich is hardly a well-balanced meal. Here, a Thai-inspired peanut dressing stands in for peanut butter, raspberries add sweetness in the spirit of jam, and granola is a crunchy garnish in lieu of toast.
Ingredients
- 1/4 cup unsalted natural creamy peanut butter
- 2 Tbsp rice vinegar
- 2 tsp honey
- 1 tsp chili sauce, such as sriracha
- 1 tsp lime zest
- 1/4 tsp salt
- 1 tsp grated fresh ginger
- 1 lb boneless, skinless organic chicken thighs
- Salt and pepper to taste
- 8 cups salad greens
- 1/2 cup roughly chopped fresh mint
- 2 medium carrots grated
- 1 1/2 cups raspberries
- 2/3 cup low-sugar granola dairy free if desired
Instructions
- In small bowl, whisk together peanut butter, rice vinegar, honey, chili sauce, lime zest, salt, ginger, and 1 Tbsp water until smooth. If needed, add more water, 1 tsp at a time, until pourable consistency is reached. Taste and add more chili sauce if desired.
- Preheat grill to medium. Season chicken thighs lightly with salt and pepper. Place on greased grill and close lid. Cook thighs on each side for 5 minutes, or until cooked through (internal temperature taken with instant-read thermometer should reach 165 F).
- Alternatively, grill chicken in grill pan on stovetop. Slice chicken when cool enough to handle.
- Divide salad greens, mint, carrots, chicken, and raspberries among serving plates. Drizzle peanut butter dressing over top and garnish with granola.
Notes
Thigh highs
The best thing about using chicken thighs to lend this PB&J Salad plenty of satiating protein is that you can relax when you’re grilling them. Even if you overcook the meat a bit, it won’t dry out to the same extent that breast meat does.
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