Ingredients

The following ingredients have 5 Servings
  • 1.5 pounds chicken breast
  • 1/2 tablespoon avocado oil, for cooking chicken
  • salt & pepper, to season chicken
  • 8 cups chopped romaine
  • 1 large red bell pepper, chopped
  • 1 cup shelled edamame
  • 1 cup shredded red cabbage, diced
  • 2 orange carrots, shredded (I used vegetable peeler)
  • 1/2 cup cashew pieces
  • 1 large avocado, sliced
  • wonton toppers (optional)
  • 1/3 cup peanut butter
  • 3 tablespoons coconut aminos (can sub soy sauce or tamari)
  • 2 tablespoons honey (or maple syrup)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste (or 1 teaspoon freshly grated ginger)
  • juice of 1 lime 
  • 2 tablespoons non-dairy milk (or water)
  • 1/2 teaspoon Sriracha (optional, for heat)

Instruction

  • Heat cast iron skillet or grill pan over medium heat. Once pan is hot, add about 1/2 tablespoon of oil. Trim any extra fat off chicken breast. Season chicken with salt & pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken.
  • In large bowl add all ingredients for salad, except avocado and wontons. Toss with tongs to mix salad together well.
  • add all ingredients into small blender or food processor. Process until smooth – add milk or water 1 TBS at a time if thinner consistency is desired.
  • out salad for desired servings and sliced avocado and wontons if using. Top with grilled chicken and drizzle with Thai peanut dressing. Enjoy!