Grilled Peanut Chicken on Cucumber Salad

Servings: 4

Cook Time: 20 minutes

Refreshingly tasty and refreshingly easy. This inviting dish makes a perfect lunch or light dinner.


  • 1 pkg. HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts (about 1 1/4 lbs.)
  • 1/2 c. Purchased peanut sauce (divided)
  • 1 medium English cucumber — unpeeled
  • 1/2 c. chopped cilantro
  • 2 green onions — thinly sliced
  • 2 tbsp. seasoned rice vinegar
  • 1/4 c. roasted salted peanuts — chopped


  1. To speed cook time, flatten chicken breasts to 3/4-inch thickness with mallet or palm of hand.
  2. Lightly coat chicken breasts with about 6 tablespoons of peanut sauce.
  3. Preheat grill to medium-high heat (or in a skillet over medium-high heat, heat 2 teaspoons canola oil). Cook chicken 4-5 minutes on both sides or until internal temperature is 170ºF.
  4. While chicken is cooking, thinly slice or shred cucumber with a grater. Add cilantro, green onion and rice vinegar. Using a slotted spoon, divide cucumbers between 4 serving plates. Place chicken breast (or sliced chicken) over cucumber salad. Drizzle 1 teaspoon peanut sauce over chicken and sprinkle with chopped peanuts.