Houston’s Grilled Chicken Salad

Pro tips

• Toast sesame oil in a dry pan for 30 seconds before adding to the sauce to deepen its nutty flavor.
• Pound chicken breasts to even thickness (about ¾ inch) for uniform grilling and juicy results.
• Whisk the peanut sauce until smooth; if it's too thick, add water 1 teaspoon at a time until pourable but still coating.
• Add the peanut sauce just before serving to prevent greens from becoming soggy.

Substitutions

• Smooth peanut butter → almond butter or sunflower seed butter (similar consistency, milder flavor)
• Soy sauce → tamari or coconut aminos (gluten-free alternatives, coconut aminos slightly sweeter)
• Toasted sesame oil → neutral oil like grapeseed (less flavor complexity but lighter mouthfeel)
• Rice vinegar → apple cider vinegar or white wine vinegar (more pronounced tang, adjust to taste)

Storage & make-ahead

Store grilled chicken and peanut sauce separately in airtight containers for up to 3 days. Assemble salad with fresh greens just before serving.

Equipment

grill or grill pan · mixing bowl

Can I make the peanut sauce ahead of time?

Yes. The peanut sauce keeps refrigerated for up to 5 days. Thin with water if it thickens, and stir well before serving.

What temperature should the chicken be grilled to?

Grill chicken until internal temperature reaches 165°F (74°C) at the thickest part. This ensures food safety while keeping meat juicy.

Can I use natural peanut butter instead of smooth?

Yes, but natural peanut butter may separate. Stir it well before adding to the sauce and whisk the finished sauce thoroughly.

Is this recipe gluten-free?

Use gluten-free soy sauce (tamari or coconut aminos) as noted in the ingredients. All other components are naturally gluten-free.

How far in advance can I prepare this salad?

Grill and chill the chicken up to 2 days ahead. Toss greens with vinaigrette just before serving to prevent wilting.