Sriracha Pan Grilled Chicken Salad
This Shirancha Pan Grilled Chicken Salad is more than just a meal; it's a burst of flavors and nutrients that will satisfy your taste buds and nourish your body. Quick to prepare and packed with benefits, this salad is a great addition to your healthy eating repertoire.

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
High in Protein: Supports muscle repair and growth.
Rich in Vitamins: Bell peppers and tomatoes provide essential vitamins.
Weight Management: Low in calories yet filling, making it a great meal for weight loss.
Digestive Health: High fiber content aids digestion.
Heart Health: Ingredients are beneficial for cardiovascular health due to low saturated fat.
350 kcal
in 366g
Protein:
30g
Fats:
18g
Carbs:
30g
Cholesterol:
70mg
Sodium, Na:
600mg
Potassium, K:
700mg
Looking for a refreshing yet hearty meal? The Shirancha Pan Grilled Chicken Salad is the perfect choice! Bursting with vibrant flavors and textures, this salad combines crispy greens, colorful vegetables, and succulent chicken, all enhanced with a delicious blend of dressings. Not only is it a treat for your taste buds, but it also offers a range of health benefits, making it a great addition to your weekly meal prep.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
250 grams Chicken
half cup Bell Peppers
half cup Tomato
Lettuce Mix as per choice
30 grams Feta cheese
2 tbsp Caesar salad dressing
2 tbsp Sweet onion dressing
2 tbsp Sweet chili dressing
2 tbsp Thousand island dressing
1 tablespoon Sriracha
Tips
Feel free to add other vegetables like cucumbers or avocados for extra flavor and nutrition.
Store leftover salad in an airtight container in the refrigerator for up to two days.
Substitute chicken with grilled tofu or chickpeas and use a dairy-free feta.
Directions
Prepare the Chicken: Season the chicken with salt, Tobasco sauce, barbecue sauce, and Shirancha sauce. Heat a pan over medium-high heat and sauté the chicken until cooked through and golden brown. Remove from heat and let it rest.
Chop the Vegetables: While the chicken is cooking, chop the bell peppers and tomatoes into small pieces. Set them aside.
Prepare the Greens: In a large salad bowl, combine the lettuce mix and rocket leaves.
Add Ingredients: Add the diced bell peppers, tomatoes, and crumbled feta cheese to the bowl with the greens.
Slice the Chicken: Once the chicken has rested, slice it into strips and add it to the salad bowl.
Mix the Dressings: In a small bowl, mix together the Caesar salad dressing, sweet onion dressing, sweet chili dressing, Thousand Island dressing, and Shirancha sauce until well combined.
Dress the Salad: Drizzle the dressing over the salad and toss everything together until well coated.
Serve: Divide the salad into two servings and enjoy your Shirancha Pan Grilled Chicken Salad!
Notes
Those with lactose intolerance may want to skip the feta cheese.
Individuals allergic to peppers or certain salad dressings should modify the ingredients accordingly.
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