Asian Chicken Salad 🥗
DRESSING: * 1/4 cup creamy natural peanut butter * 2 tablespoons honey * 1 tablespoon low-sodium soy sauce * juice of 1/2 lime * pinch of cayenne pepper SALAD: * 1 pound boneless skinless chicken breasts * 1/4 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 2 teaspoons extra virgin olive oil * 2 romaine lettuce hearts, chopped (about 6 cups) * 2 cups finely shredded red cabbage (about 1/4 head) * 2 large carrots, cut into matchsticks (about 1 cup) * 3 scallions, white and light green parts, chopped (about 1 cup) * 1/2 cup chopped unsalted peanuts * 1 lime quartered, for serving
DIRECTIONS: * For the dressing: In a small bowl, whisk together the peanut butter, honey , soy sauce, lime juice and cayenne until smooth. It's okay to add a little bit of water to thin it out, if needed. * For the salad: season the chicken breasts with the salt and pepper. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 8 minutes per side. Transfer to a plate and let cool before slicing into thin strips. * In a large bowl, toss the romaine, cabbage, carrots and scallions. Add the sliced chicken, drizzle the dressing over the top, and toss gently to coat. If the dressing is too thick, it's okay to thin it out with a little bit of water... or you can heat it in the microwave to serve as a hot dressing. * To serve, divide the salad among 4 plates or bowls, sprinkle with the chopped peanuts, and garnish with lime quarters.