Peanut Butter and Jelly Salad

Honestly there’s not much of a cool story to this. I just randomly got an urge to make a recipe with grapes because I think they’re sorely underused, and somehow thought peanut butter jelly and salad should have a baby.

Honestly how I got there’s a mystery but I’m glad I did. What I did was whip up a peanut dressing with a good hit of acid and a little spice and paired it with grilled chicken and the sweetest grapes I could find.

I ended up with a really cool childhood meets adulthood plate of food that I’m really into. And this is coming from a salad hater. So let’s get into it, yeah?


  • 2 chicken breasts, butterflied and cut in half
  • 2 1/2 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp rice wine vinegar
  • 1/2 tbsp honey/agave
  • 2 tsp sriracha
  • Spring mix/spinach/butter lettuce
  • 2 cups of the darkest, sweetest grapes you can find, halved
  • Crushed peanuts
  • Chia seeds (optional)
  • Neutral oil
  • Salt and pepper

Mix together the peanut butter, soy sauce, lime juice, vinegar, stiracha and a splash of the oil. Season to taste and set aside.

Coat a grill pan 1 tbsp of oil and heat over medium-high heat until the pan starts to smoke lightly. Liberally season the chicken with salt and pepper. And add to the grill pan. Cook about 3-5 minutes per side depending on how thin you were able to get your chicken.

Allow to rest 5 minutes and then slice on the bias. From here you know what to do: get your greens and grapes in the bowl and lightly dress them with the peanut goodness. Top with the grilled chicken, crushed peanuts, and chia seeds if you’re using them.

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