1/4 cup creamy natural peanut or almond butter
1 tablespoon honey
1 tablespoon tamari
Juice of half a lime
Pinch of cayenne pepper
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.