Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken breasts
  • Sea salt & black pepper
  • 1 tablespoon olive oil
  • 2 hearts of romaine (about 6 cups, thinly sliced)
  • 2 cups finely shredded red cabbage (about ¼ head)
  • 2 large carrots (cut into matchsticks)
  • 3 scallions (about 1 cup, thinly sliced)
  • ½ cup unsalted peanuts
  • ¼ cup creamy natural peanut butter
  • 1 tablespoon honey
  • 1 tablespoon gluten-free tamari
  • 1 lime (halved)
  • Pinch of cayenne pepper (or sriracha)
  • 1 lime (for serving, cut into wedges)

Instruction

  • Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the chicken with sea salt and pepper. Add the olive oil to the pan, followed by the chicken breasts. Cook until golden brown and firm, about 8 minutes per side. Remove to a plate to rest for 10 minutes.
  • Meanwhile, toss the romaine, cabbage, carrots and scallions in a large salad bowl.
  • In a small food processor, pulse the peanuts until coarsely chopped. Transfer to a small bowl and set aside.
  • Add the peanut butter, honey, tamari, juice of half a lime, and cayenne to the processor and puree until smooth, adding up to ¼ cup water to get the dressing thin enough to drizzle. (Alternatively, you can chop the peanuts and whisk the dressing by hand).
  • Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
  • To serve, divide the salad between 4 plates and sprinkle with the chopped peanuts, and garnish with the remaining half a lime, but into quarters.