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?
Ingredients:
- 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.
New follow! This sounds really interesting! I can’t tell if my pregnant self will love this or not šš¤
https://jemsandjewells.wordpress.com/
Haha only one way to find out! Hopefully you enjoy it as much as I did!