salad in white bowl with greens

Asian Chicken Salad

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.

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