Let me preface this by saying that I can’t really figure out if this salad is more Asian or Mexican-inspired. Look at me, being indecisive. Surprise, surprise. I’m totally convinced by the Asian dressing until I see the crunchy tortilla strips on top. But there’s ginger. Then again, there’s corn. This is the most confusing thing I have ever eaten. So until I can learn how to make a concise decision, it is an Asian-Mexican love child. Deal with it.
Let’s talk about this vinaigrette. It is a mixture between a sweet peanut sauce and a cilantro-lime dressing. Here we go again… This sweet and tangy vinaigrette is drizzled over a salad filled with flavor nuggets (copyright pending) – mixed greens, slices of grilled chicken, shredded carrots and jicama, corn kernels, and crunchy tortilla strips. Enjoy this incredibly inconclusive salad.
- 3 split boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 4 cups mixed baby greens
- 1 large carrot, peeled and shredded
- ½ small jicama, peeled and shredded
- ½ cup frozen corn kernels, thawed
- ¼ cup frozen shelled edamame, thawed
- 1 cup tortilla strips
- ¼ cup fresh lime juice
- 2 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon Sriracha sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- ½ cup fresh cilantro leaves, roughly chopped
- Place a grill pan over medium-high heat. Drizzle the chicken breasts with the olive oil and season with salt and pepper. Grill for 8 to 10 minutes per side, until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into ¼-inch thick slices.
- Toss together the mixed greens, carrot, jicama, corn, edamame, tortilla strips, and sliced chicken in a large serving bowl to combine.
- Combine the lime juice, peanut butter, soy sauce, olive oil, sesame oil, honey, Sriracha, ginger, and garlic in a blender and blend until smooth. Add the cilantro and pulse until well combined. Drizzle the dressing over the salad and toss to coat.
You can make your own tortilla strips! Preheat the oven to 375°F. Cut corn tortillas into very thin strips and spread out on a rimmed baking sheet. Spray generously with nonstick cooking spray and bake for 5 to 10 minutes, until golden brown and crispy. They are easy and much healthier!