Healthy Sticky Grilled Chicken Salad Recipe

You should really try this Grilled Chicken Salad. Like seriously, it’s the kind of salad you can make even when you’re super tired after work.

It just takes a little time, and you get this tasty sticky grilled chicken. It’s sweet, a bit smoky, and full of flavor.

It also have lettuce, kale, cabbage, carrot, all mixed together to give a nice refreshing feel. It’s just right for lunch when you want something light, quick, and satisfying.

Let’s learn how to make it.

Grilled Chicken Salad Recipe

Author: Mahesh Kumar Cooking Method:Pan Grilling Cuisine:Asian Fusion Courses:Lunch Dinner Main Salads

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesCooking Temp:200 CServings:2 servingsEstimated Cost:10 $Calories:410 kcal Best Season:Summer, Spring

Description

This Grilled Chicken Salad is the ultimate quick and healthy dinner idea for busy evenings. It is juicy, sticky-sweet grilled chicken with a hint of char pairs perfectly with crunchy lettuce, kale, purple cabbage, carrot, and a tangy sweet chili dressing. You can prepare it in just 30 minutes, and it gives a sweet and savory taste just like restaurant-quality flavor at home!

Instructions

Make the Marinade:

Okay, first take a small bowl and add brown sugar, fish sauce, and dark soy sauce. Then add some grated garlic as this really boosts the flavor. Mix everything well, and your marinade is ready.

Get the Chicken Ready:

Now take your chicken. You can use thighs or breast, both work fine. Cut it into small, thin pieces (about 1 cm thick). Why thin? Because they cook faster and get that nice char.
Put the chicken pieces into the marinade, toss them gently, and let them rest for 5-10 minutes.

Grill the chicken:

Take a non-stick or cast iron pan and heat it until it’s really hot. Then, add a thin layer of oil, just enough to coat the base.
Now place the chicken pieces in the pan and listen to that sizzle. Take a saucepan lid and gently press it over the chicken as this helps it cook evenly and get that char.
Let the first side cook for 2-3 minutes, then lower the heat a bit and cook the other side. Once both sides look charred and sticky, turn off the stove and let the chicken rest.

Make the Salad:

While the chicken is resting, you can get your salad ready. Take a big bowl and add lettuce, kale, purple cabbage, carrot. You can also add roasted cauliflower or cherry tomatoes. They are optional and added for extra flavor.

Make the Dressing:

If you have coconut sweet chili sauce, just use that because it’s a perfect match. If not, no worries, mix sweet chili sauce with a little lime juice.
Now toss all the veggies with the dressing so they soak up the flavor nicely.

Serve the Salad:

Slice your grilled chicken and place it on top of the salad. Don’t forget to drizzle the resting juices over it because they’re full of flavor.
And that’s it! Your sticky grilled chicken salad is ready.

Keywords:Chicken, Lunch, Salad

Pro Tips & Variations

Pro Tips:

Make sure your pan is super hot because if the pan isn’t hot enough, you won’t get that sticky, charred texture. High heat gives that nice caramelized magic.
Don’t add too much oil because the marinade is already wet, so just a thin layer of oil is enough. Otherwise, it might splatter and make the chicken soggy.
Press the chicken while cooking because it helps the chicken cook evenly and gives a quick char.
Use marinade time smartly. If you’re short on time, even 10 minutes is fine. But if you prep a little earlier, the flavor goes deeper.
Don’t skip the resting time. When the chicken rests, its juices settle. If you cut it too soon, all the flavor will just drip onto the plate.

Variations:

Add a bit of sesame oil and crushed peanuts to the salad dressing. It gives a nice Asian street food feel.
For Mediterranean style, you can mix olive oil, lemon juice, garlic, and oregano into the dressing. Sprinkle some feta cheese on top.
For Spicy Lovers, add red chili flakes or a little sriracha to the chicken marinade. It gives a spicy kick.
For veggie Version, swap the chicken with paneer or tofu. You can use the same marinade though as it turns out super flavorful too.

Storage & Reheating Instructions

Storage Instructions:

Make sure to store everything separately. You can keep the chicken, veggies, and dressing in different containers. If you mix them early, everything will turn soggy by the next day.
Use an airtight container especially for the chicken. It stays fresh in the fridge for up to 3 days.
Keep the dressing in a small bottle. You can just pour it over the salad when you’re ready to eat. That way, the crunch stays nice and fresh.
Keep the veggies a bit dry. If you’ve washed them, pat them dry with a paper towel. Too much moisture can make the salad sticky and soft.

Reheating Instructions:

If using a microwave, place a damp tissue over the chicken. This helps keep it from drying out.
While using a pan, add a little water or oil and heat the chicken on low flame for 2-3 minutes. It feels just like freshly made.
Don’t overheat it otherwise, the chicken can turn rubbery. All you need to do is just warm it slightly.

Serving Suggestions:

For lunch: This salad is just perfect for a light lunch. Take a big bowl and pair it with some chilled lemon water.
For dinner: If guests are coming over, you can make layers in the salad bowl. Like greens at the bottom, veggies in the middle, and that shiny grilled chicken right on top. It looks super nice too.
For parties or get-togethers: Serve the salad in a fancy glass bowl and sprinkle some sesame seeds or peanuts on top. I can bet everyone will be impressed.
Try making a wrap: Use lettuce and dressing to wrap the chicken. It’s great for a quick lunch box or a snack on the go.
Add-on idea: If you want it to be more filling, serve it with garlic bread or boiled quinoa on the side. This is perfect for a full balanced meal.

Nutrition Facts

Servings 2

Serving Size 1 large salad bowl (approx. 420g)

Amount Per Serving
Calories 410kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 110mg37%
Sodium 890mg38%
Total Carbohydrate 22g8%
Dietary Fiber 4g16%
Sugars 10g
Protein 36g72%

Vitamin A 4200 IU
Vitamin C 28 mg
Calcium 70 mg
Iron 2.1 mg
Vitamin D 60 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1: Can I use chicken breast?

Yes, of course! Just make sure the pieces are thin (about 1 cm thick) so they cook quickly and don’t turn dry. Chicken thighs are a bit juicier, but breast works great too. But just don’t overcook it.

Q2: How long should I marinate the chicken?

Well, if you’re in a hurry, even 10-15 minutes is enough because the marinade is strong. But if you have time, keep it in the fridge for 30 minutes as the flavor goes deeper.

Q3: Can I make the salad ahead of time?

Keep the veggies and dressing stored separately. Mix them only when you’re ready to eat, or else the lettuce gets soggy. Store the chicken in the fridge too, and reheat it before serving.

Q4: What if I don’t have coconut sweet chili sauce?

No worries! Just take regular sweet chili sauce and mix in a little lime juice. You’ll get the same tangy-sweet flavor.

Q5: Is this salad good for meal prep?

Absolutely! It’s perfect for busy weekdays. Just store the chicken, veggies, and dressing in separate airtight boxes, and when it’s time to eat, assemble everything. It takes just 2 minutes

Healthy Sticky Grilled Chicken Salad Recipe