Ingredients
- Dressing
- 1/4 cup creamy natural peanut or almond butter
- 1 tablespoon honey
- 1 tablespoon tamari
- Juice of half a 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 olive oil
- 6 cups greens
- 2 cups finely shredded red cabbage
- 2 large carrots julienned
- 3 scallions white and light-green parts chopped (about 1 cup)
- 1/2 cup chopped unsalted peanuts
- 1 lime quartered for serving
Instructions
- For the dressing: In a small bowl whisk together the peanut butter, honey, tamari, lime juice and cayenne until smooth.
- For the salad: Season the chicken breasts with 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 greens, cabbage, carrots and scallions. Add the sliced chicken, drizzle the dressing over the top and toss gently to coat.
- To serve, divide the salad among 4 plates or bowls, sprinkle with the chopped peanuts, and garnish with the lime quarters.