If you’re craving a vibrant and wholesome dish that packs a punch of flavor, the Chicken Kabob Salad with Peanut Lime Dressing Recipe is an absolute must-try. This recipe brings together perfectly grilled, juicy chicken cubes with a refreshing blend of baby kale and crisp cucumber, all tossed in a uniquely tangy and creamy peanut lime dressing. Each bite offers a delightful mix of textures and an exciting balance of savory, citrusy, and nutty notes that feel both satisfying and light, making it ideal for lunch, dinner, or even a special gathering.
Ingredients You’ll Need
All the ingredients for this recipe are simple, yet each one plays an essential role in creating the delicious final dish. From the tender chicken pieces that provide protein to the vibrant salad greens adding freshness, and of course the peanut lime dressing that ties everything together with a zesty, creamy finish.
- 2 large chicken breasts (cut into bite-size cubes): Juicy and tender protein base that grills beautifully for kabobs.
- 1/4 cup soy sauce: Adds salty umami depth to the marinade.
- Juice from 1 lemon: Brightens the marinade with citrus zing.
- 2 tablespoons honey: Gives a gentle sweetness that balances acidity.
- 2 cloves garlic (minced): Infuses the chicken with fragrant savory notes.
- 1/2 teaspoon fresh ginger (finely grated): Adds warmth and slight spice.
- 1 tablespoon olive oil: Helps tenderize the chicken and keep it moist on the grill.
- Pepper (to taste): For just the right touch of heat and seasoning.
- 3 tablespoons peanut butter: Creamy base of the dressing giving a nutty richness.
- Juice from 1 lime: Provides the perfect tang to brighten the dressing.
- 1 teaspoon rice vinegar: Adds gentle acidity to balance the flavors.
- 1/4 cup (packed) cilantro: Fresh herbaceous flavor lifting the dressing.
- 1 clove garlic (minced): Enhances the dressing’s complexity with savory depth.
- 2 scallions (green parts): Adds a mild onion crispness and color.
- 1 tablespoon chopped peanuts: A crunchy garnish and an extra peanut punch.
- 1/3 cup olive oil: Smoothly blends the dressing components together.
- 1 (5 ounce) package baby kale or salad greens: Provides a fresh, earthy bed for the chicken and dressing.
- 1/2 cucumber (sliced): Adds crisp texture and refreshing coolness to the salad.
- Chopped peanuts (to taste): For finishing crunch and visual appeal.
How to Make Chicken Kabob Salad with Peanut Lime Dressing Recipe
Step 1: Prepare the Chicken
Start by cutting your chicken breasts into bite-sized cubes, which will make them easy to skewer and quick to cook while keeping them juicy inside. This simple prep sets the stage for maximum flavor absorption in the marinade.
Step 2: Marinate the Chicken
Combine soy sauce, lemon juice, honey, minced garlic, grated ginger, olive oil, and pepper in a large Zip-Loc bag or bowl. Toss in the chicken cubes and allow them to soak up all these vibrant flavors by refrigerating for at least one hour. If you have more time, marinate overnight for an even deeper taste infusion.
Step 3: Make the Peanut Lime Dressing
While the chicken marinates, whip up the salad’s star dressing. Place peanut butter, lime juice, rice vinegar, cilantro, garlic, and scallions into a food processor. Blend everything on high while slowly drizzling in olive oil to create a luxuriously smooth and creamy dressing. Store in a jar and chill until it’s time to serve.
Step 4: Prepare the Skewers and Veggies
If you’re using wooden skewers, soak them in water for at least 10 minutes so they won’t burn or splinter on the grill. Meanwhile, get your salad greens washed and tossed in a bowl, slice your cucumber, and chop any extra scallions or peanuts you’d like as toppings.
Step 5: Grill the Chicken Kabobs
Thread the marinated chicken cubes onto the skewers, making sure they’re spaced slightly apart for even cooking. Preheat a lightly oiled grill to medium-high and grill the kabobs for about 5 minutes on each side, turning once, until the chicken is fully cooked and has those gorgeous grill marks.
Step 6: Assemble and Toss the Salad
Remove the chicken from the skewers and toss it gently with your baby kale or salad greens and cucumber slices. Drizzle generously with the creamy peanut lime dressing to coat everything evenly. Top off with chopped peanuts for that satisfying crunch.
How to Serve Chicken Kabob Salad with Peanut Lime Dressing Recipe
Garnishes
A sprinkle of chopped peanuts adds a delightful crunch, while a few cilantro leaves or extra scallion slices lend a fresh, colorful finish to the plate. These simple garnishes enhance both the texture and visual appeal without overpowering the natural flavors.
Side Dishes
Pair this salad with some warm grilled pita bread or a light jasmine rice to round out the meal. If you want to keep it super light, a side of mango salsa or a chilled cucumber raita offers a fruity or cooling contrast that complements the creamy, nutty dressing perfectly.
Creative Ways to Present
For a stunning presentation, serve the salad in a large wooden bowl surrounded by lime wedges and scattered chopped peanuts. Alternatively, assemble the salad in individual mason jars layered with chicken, greens, cucumbers, and dressing for an easy grab-and-go option that still looks impressive.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken kabob and salad components separately in airtight containers in the refrigerator. This helps maintain freshness and texture, especially preventing the greens from becoming soggy when dressed.
Freezing
While the cooked chicken kabobs freeze well, it’s best not to freeze the salad greens or dressing. Freeze the grilled chicken in meal-sized portions for up to three months, perfect for quick meals on busy days.
Reheating
Reheat frozen or refrigerated chicken kabobs gently on a grill pan or in the oven to keep them moist. Avoid microwaving to prevent drying out. Dress the salad fresh just before serving to maintain that delightful crispness.
FAQs
Can I use other nuts instead of peanuts for the dressing?
You certainly can! Cashews or almonds can be great alternatives if you want a different nutty flavor, but peanuts provide that classic, rich creaminess that’s central to this recipe.
Is it possible to make this recipe vegetarian?
Absolutely! Swap the chicken for grilled tofu or tempeh cubes marinated the same way to keep all the flavors intact while making it vegetarian-friendly.
How spicy is this salad? Can I adjust the heat?
This recipe is mild, with just a touch of pepper seasoning. If you like it spicier, add red pepper flakes or a dash of hot sauce to the marinade or dressing for an extra kick.
Can I prepare the dressing ahead of time?
Yes, the Peanut Lime Dressing can be made up to three days in advance and stored in the fridge. Just give it a good shake or stir before using to bring it back together.
What type of grill works best for cooking the kabobs?
Any medium-high heat grill works great, including gas, charcoal, or indoor grill pans. The key is to ensure the grill is well-oiled to prevent sticking and to cook the chicken evenly.
Final Thoughts
Once you try the Chicken Kabob Salad with Peanut Lime Dressing Recipe, it’s hard not to fall in love with the perfect balance of smoky, savory kabob pieces and that irresistibly creamy, zesty dressing. It’s a fresh, satisfying meal that’s as exciting for weeknight dinners as for weekend entertaining. Grab your ingredients and whip it up—your taste buds will thank you!
Print
Chicken Kabob Salad with Peanut Lime Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American with Asian-inspired flavors
- Diet: Low Fat
Description
This vibrant Chicken Kabob Salad with Peanut Lime Dressing combines tender, marinated grilled chicken pieces with fresh baby kale, cucumber, and scallions. The rich, tangy peanut lime dressing perfectly complements the smoky kabobs, creating a wholesome and flavorful meal ideal for a light lunch or dinner.
Ingredients
For the Chicken Marinade
- 2 large chicken breasts (cut into bite-size cubes)
- 1/4 cup soy sauce
- Juice from 1 lemon
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1/2 teaspoon fresh ginger (finely grated)
- 1 tablespoon olive oil
- Pepper (to taste)
For the Peanut Lime Dressing
- 3 tablespoons peanut butter
- Juice from 1 lime
- 1 teaspoon rice vinegar
- 1/4 cup (packed) cilantro
- 1 clove garlic (minced)
- 2 scallions (green parts)
- 1/3 cup olive oil
Salad Ingredients
- 1 (5 ounce) package baby kale or salad greens
- 1/2 cucumber (sliced)
- Chopped peanuts (to taste)
Instructions
- Prepare Chicken: Cut chicken breasts into bite-sized cubes to ensure quick and even cooking.
- Marinate Chicken: Combine soy sauce, lemon juice, honey, minced garlic, grated ginger, olive oil, and pepper in a large Zip-Loc bag or bowl. Add chicken cubes, mixing well to coat evenly. Refrigerate for at least 1 hour or overnight for deeper flavor.
- Make Peanut Lime Dressing: In a food processor, blend peanut butter, lime juice, rice vinegar, cilantro, minced garlic, and scallion greens until smooth. Slowly drizzle in olive oil while blending to emulsify the dressing. Store in a jar in the fridge if not using immediately.
- Soak Skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent burning and splintering during grilling.
- Prepare Salad Base: Place baby kale or mixed salad greens into a serving bowl. Slice cucumber and scallions thinly and add them to the greens.
- Grill Chicken Kabobs: Thread the marinated chicken pieces onto the skewers. Preheat and lightly oil the grill to medium-high heat. Grill kabobs for about 5 minutes on each side, turning once, until chicken is thoroughly cooked and slightly charred.
- Assemble Salad: Remove chicken from skewers and toss with the prepared salad greens and vegetables. Drizzle the peanut lime dressing over the salad and sprinkle with chopped peanuts for added crunch. Serve immediately.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Wooden skewers must be soaked to avoid burning on the grill.
- Dressing can be made ahead and stored refrigerated for up to 3 days.
- Use chicken thighs as an alternative for juicier kabobs.
- Adjust the amount of peanut butter and lime juice in dressing to your taste preference.
