Vietnamese Zesty Citrus Salad with Grilled Chicken

Allergens

Fish, Nuts

Ingredients

• 1 boneless chicken breast, 2 cups mixed greens, 1 cup julienned carrots, 1 cup cucumber, 1/2 cup fresh cilantro, 1/4 cup roasted peanuts, 1 lime, 1 tablespoon fish sauce, 1 tablespoon honey, 1 teaspoon sriracha

Instructions

1. Marinate the chicken with lime zest and juice for an hour. Grill until cooked through.
2. Toss mixed greens, carrots, cucumber, cilantro, and peanuts in a bowl.
3. Combine fish sauce, honey, and sriracha to create a dressing.
4. Drizzle the dressing over the salad and top with sliced grilled chicken.

Chef’s Insight

This dish is perfect for a warm summer evening.

Notes

Paleo-friendly and gluten-free.