Asian-Style Meati Grilled Chick'n Salad

Aug 29, 2020

Asian-Style Meati Grilled Chick'n Salad

Crunchy and vibrant fresh vegetables, cashews, spices and Meati Chick'n come together in this nutrient-packed, flavorful salad.

Check out some Pro Cooking Tips for steps with an asterisk at the bottom of the page.

Servings: 4
Prep time: 25 min
Cook time: 10 min

Grill Meati Chick’n

  1. Preheat grill to medium-low at least 30 minutes prior to cooking.
  2. Brush Meati Chick’n with oil (high temp oils like Avocado, Sunflower, etc. are preferred) on both sides.
  3. Brush each side of Meati Chick’n pieces with avocado oil and teriyaki sauce.
  4. Brush grill with oil to keep Meati Chick’n from sticking.
  5. Add Meati Chick’n and grill 5-6 min per side. Cook time may vary depending on equipment. Meati Chick’n will be lightly browned on the outside when cooked.  Always cook to an internal temperature of 165°F.
  6. Remove the Meati Chick’n from grill and let it rest for 1-2 minutes.
  7. *Slice your Meati Chick’n with a sharp knife. Hold the Meati Chick’n in place with your hand or fork and slice like you would steak. 

Asian-Style Salad

  1. Prepare dressing by whisking together peanut butter, soy sauce, maple syrup, sesame oil, vinegar, ginger, lime juice and sriracha in a small bowl. Slowly whisk in water until dressing reaches drizzling consistency.
  2. Fill large salad bowl with romaine and top with remaining salad ingredients.
  3. Add grilled Meati Chick’n and drizzle with dressing (you may have leftover dressing).
  4. Toss to combine and top with wontons and cashews.

                             Pro Cooking Tips

                            *Slice your Meati Chick'n into thin pieces with a sharp knife. The trick is to slice with a sawing motion with light pressure and let the knife do the work! 



                            • 3/4 cup peanut butter
                            • 3 Tbsp. soy sauce, tamari or coconut aminos
                            • 2 Tbsp. maple syrup
                            • 2 tsp. toasted sesame oil
                            • 3 Tbsp. rice vinegar
                            • 1/2 tsp. ground ginger
                            • 2 cloves garlic, minced
                            • 1 Tbsp. lime juice
                            • 1/2 tsp. sriracha
                            • 1/3-1/2 cup warm water


                            • 2 Meati Chick’n breasts, brushed with oil and teriyaki sauce
                            • 1 head romaine, chopped
                            • 2 cups thinly sliced or shredded red cabbage
                            • 2 large carrots, julienned
                            • 1 cup snap peas, halved
                            • 1 red bell pepper, sliced
                            • 1/2 cup chopped fresh cilantro
                            • 1/3 cup thinly sliced green onions
                            • 3/4 cup fried wontons, for serving
                            • 2/3 cup roasted, salted cashews, for serving

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