For a quick and easy weeknight supper, serve your family a tasty salad with Asian flair that's better than take-out. This salad is packed with fresh vegetables that includes bell peppers and sugar snap peas drizzled with a homemade ginger-honey dressing. If you're a fan of sprouts, try mung bean sprouts in place of the bell pepper. The ginger-infused dressing gets sweetness from honey and a hint of spice from crushed red pepper flakes. We used a spoon instead of a vegetable peeler to peel the ginger so as not to remove too much of the ginger. Make a double batch of this recipe to use on other salads or as a marinade for chicken or vegetables.
Ingredients
3 sprays of cooking spray
1 lb uncooked boneless skinless chicken breast
½ tsp table salt
¼ tsp black pepper
10 oz uncooked sugar snap peas, trimmed
4 medium uncooked scallions, thinly sliced on diagonal
2 cups uncooked bell peppers, sliced into matchsticks
Spray ridged grill pan with nonstick spray; set over medium-high heat until hot. Sprinkle chicken with salt and pepper. Add chicken to pan and cook, turning occasionally, until chicken is cooked through, 6–8 minutes. Transfer to cutting board.
Meanwhile, fill medium saucepan three-quarters full with water and bring to a boil. Add sugar snap peas and cook until crisp-tender, about 15 seconds. Drain. Rinse under cold running water until cool. Blot dry with paper towels. Slice lengthwise.
Combine scallions, bell pepper, cilantro, and snap peas in a large bowl.
Whisk together soy sauce, oil, ginger, honey, vinegar, and pepper flakes in a small bowl. Add half of the soy sauce mixture to the vegetable mixture and toss to coat. Divide salad evenly among 4 plates. Slice chicken and arrange over salads. Drizzle evenly with the remaining dressing. Sprinkle evenly with peanuts.
Serving Size: 1 1/4 cups salad and 1/2 tbsp peanuts!
