salad in white bowl with greens

Asian Chicken Salad


  • 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


  • 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.