Mealime recipe · lives on in MealPot
Grilled Chicken Burger with Peanut Sauce & Crunchy Mint-Veggie Salad
- 30 min
- 2–6 servings
- 593 kcal / serving
Tender chicken pairs with a peanut glaze and a bright, crunchy mint salad for a weeknight-friendly burger. The mix of textures and bold flavors keeps dinner interesting in under half an hour.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½English cucumber
- ½ small pkgfresh mint
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½lime
- 1orange bell pepper
- 1shallot
- 2whole grain buns or rolls
- orange bell peppers
- shallots
- English cucumbers
- limes
- red onion
From the pantry: black pepper, coriander, ground, crushed red pepper, curry powder, extra virgin olive oil, honey, mayonnaise, natural peanut butter, rice vinegar, salt, soy sauce, turmeric, ground
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · toaster (optional) · tongs · whisk or fork
Directions
- Prep the produce: wash and dry all fresh produce, then pat dry.
- Make the peanut sauce by juicing the lime into a small bowl, then whisk in peanut butter, soy sauce, honey, water, and the listed spices; set the sauce aside.
- Prepare the marinade: peel and mince the garlic, then whisk it with soy sauce, oil, and crushed red pepper in a medium bowl.
- Cut the chicken horizontally to form thin cutlets, add to the marinade, turn to coat, and set aside.
- Whisk together oil, mayo, vinegar, salt, and pepper in another bowl to make the dressing; set aside.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Cook the chicken until charred and cooked through, about 3–4 minutes per side; remove to a plate and loosely cover with foil.
- Using a clean board, thinly slice the shallot, quarter the tomatoes, trim and small-dice the peppers, and slice the cucumber; add all to the dressing bowl and toss to coat, then add minced mint and mix with the saladIngredients.
- Toast the buns if desired, then spread half of the peanut sauce on the bottom buns, top with chicken and the remaining sauce, and close with the tops.
- To serve, divide the burgers and salad between plates and enjoy.
Two tips
- Prep tip: chop or slice the vegetables ahead of time and keep them in the fridge to speed up assembly.
- Serving idea: pile extra mint into the salad or serve the burger with an extra squeeze of lime for brightness.
Nutrition per serving
- Calories
- 593 kcal
- Protein
- 51 g
- Carbs
- 40 g
- Fat
- 26 g
- Fiber
- 8 g
- Sodium
- 303 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.