PB&J Salad
  • 1/4cup unsalted natural creamy peanut butter
  • 2 Tbsp rice vinegar
  • 2tsp honey
  • 1tsp chili sauce, such as sriracha
  • 1tsp lime zest
  • 1/4tsp salt
  • 1tsp grated fresh ginger
  • 1lb boneless, skinless organic chicken thighs
  • Salt and pepperto taste
  • 8cups salad greens
  • 1/2cup roughly chopped fresh mint
  • 2 medium carrotsgrated
  • 1 1/2cups raspberries
  • 2/3cup low-sugar granoladairy free if desired
  1. 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.
  2. 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).
  3. Alternatively, grill chicken in grill pan on stovetop. Slice chicken when cool enough to handle.
  4. Divide salad greens, mint, carrots, chicken, and raspberries among serving plates. Drizzle peanut butter dressing over top and garnish with granola.
Recipe 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.