Grilled chicken salad made with crisp greens and fresh vegetables, tossed in a bright honey-lime vinaigrette and finished with a rich, savory peanut sauce—this is a summer salad that’s both satisfying and full of flavor.
Houston’s Grilled Chicken Salad Recipe
This grilled chicken salad is an ideal warm-weather meal: light, colorful and packed with contrasting textures. Tender grilled chicken rests on a bed of mixed baby greens with shredded carrots, sliced jicama, and diced red bell pepper. The greens are dressed with a tangy honey-lime vinaigrette, and the whole salad is finished with a creamy peanut sauce and crunchy tortilla strips for contrast. It’s simple to prepare and impressive to serve.
By way of background, this salad is inspired by the popular Houston’s restaurant version. During my college years working at Houston’s in Bethesda, Maryland, it was one of the most-requested items on the menu. The combination of a bright, citrusy dressing and a nutty, savory peanut sauce makes it come alive—one of those recipes that guests always ask for.
I’m Heather K. Jones, a registered dietitian and wellness coach who founded the Feel Better Eat Better program. I share practical, sustainable approaches to eating and body image, and I love recipes that make healthy living enjoyable. This grilled chicken salad is one I return to again and again; it’s hearty enough to be a main dish yet fresh enough to feel light.
Tips before you start: pound the chicken to an even thickness so it cooks quickly and evenly; let the chicken rest briefly after grilling so the juices redistribute; and assemble the salad right before serving to keep the tortilla strips crunchy. You can easily make the peanut sauce and vinaigrette ahead of time and store them in the refrigerator for up to 3 days.
Houston’s Grilled Chicken Salad
365
29 g
19 g
19.5 g
4 g
20 mins
15 mins
35 mins
4 Servings
1 salad
Ingredients
For the Peanut Sauce:
- 2 tablespoons smooth peanut butter
- 2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
- 1 teaspoon freshly grated ginger
- 1 garlic clove, grated
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon brown sugar
- 1/2 tablespoon unseasoned rice vinegar
- 1 tablespoon water (to thin, if needed)
For the Honey Lime Vinaigrette:
- Zest and juice from 1 medium lime
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely minced white onion
- 1 tablespoon unseasoned rice vinegar
- Pinch kosher salt and freshly ground black pepper, to taste
For the Salad:
- 1 pound (about 2) boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 8 cups mixed baby greens
- 1/4 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1/2 cup sliced jicama
- 1/2 cup store-bought tortilla strips (check labels if you need gluten-free)
Instructions
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Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, grated ginger, grated garlic, toasted sesame oil, brown sugar, rice vinegar and water until smooth. Adjust thickness with additional water if needed. Set aside.
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Make the vinaigrette: In another small bowl, whisk together lime zest and juice, honey, Dijon mustard, vegetable oil, toasted sesame oil, minced onion and rice vinegar. Season with a pinch of kosher salt and freshly ground black pepper. Whisk until emulsified and set aside.
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Grill the chicken: Preheat an outdoor grill or a grill pan over medium-high heat. Place each chicken breast between plastic wrap or parchment and pound to an even thickness. Season both sides with salt and pepper. Grill the chicken 5–6 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
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Assemble the salad: In a large bowl, combine mixed baby greens, diced red pepper, shredded carrots and sliced jicama. Add the peanut sauce, honey-lime vinaigrette and sliced chicken; gently toss to coat. Divide among four bowls and sprinkle each serving with about 2 tablespoons tortilla strips. Serve immediately for best texture.
Last Step:
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Nutrition
Calories: 365 kcal,
Carbohydrates: 19 g,
Protein: 29 g,
Fat: 19.5 g,
Saturated Fat: 2.5 g,
Cholesterol: 73 mg,
Sodium: 745 mg,
Fiber: 4 g,
Sugar: 8 g
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