Asian American Bbq Chicken Salad (part 6 of 7)

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and high in protein, while canned chicken is budget-friendly.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup

Homemade BBQ sauce can be made with healthier ingredients, while ketchup is often cheaper.

Remove the tops and insides of the peppers and drizzle with olive oil.

Place peppers in a preheated 450 degree oven for 20 to 25 minutes, rotating every 10 minutes until blistered.

Cover blistered peppers in a bowl or ziplock bag to steam for 15 minutes.

In a pan, heat sesame oil and add onion in large chunks to soften.

Remove onions and set aside, keeping the pan for later use.

Season chicken with kosher salt, turmeric, and black pepper, then massage the seasoning into the chicken.

Bake the chicken in a preheated 350 degree oven for about 15 minutes, then pour some sauce over it and bake for an additional 6 minutes.

Puree the roasted peppers, celery, onions, garlic, ginger, sesame oil, and low-sodium soy sauce in a food processor.

In the same pan, combine water, ketchup, pureed vegetables, sugar, molasses, vinegar, and red pepper, and cook for 5 to 10 minutes to reduce.

Slice the cooked chicken and serve it on a bed of baby spinach with onions, peppers, tomatoes, celery, and granola with peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens