PB&J may ride high on nostalgia, but it’s hardly a well-balanced meal. Here, the 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.
The best thing about using chicken thighs to lend this salad plenty of satiating protein is that you can relax a bit 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 would.
1/4 cup (60 mL) unsalted natural creamy peanut butter
2 Tbsp (30 mL) rice vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) chili sauce, such as Sriracha
1 tsp (5 mL) lime zest
1/4 tsp (1 mL) salt
1 tsp (5 mL) grated fresh ginger
1 lb (450 g) boneless, skinless organic chicken thighs
8 cups (2 L) salad greens
1/2 cup (125 mL) roughly chopped fresh mint
2 medium carrots, grated
1 1/2 cups (350 mL) raspberries
2/3 cup (160 mL) low-sugar granola
In small bowl, whisk together peanut butter, rice vinegar, honey, chili sauce, lime zest, salt, ginger, and 1 Tbsp (15 mL) water until smooth. If needed, add more water, 1 tsp (5 mL) 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 and internal temperature taken with instant-read thermometer has reached 165 F (75 C). 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.