Easy Asian chicken salad with peanut dressing

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By: Feed Me Pheobe

If you're looking for something new to add to your brown bag rotation—and I highly recommend learning to switch it up—then give this Asian Chicken Salad recipe a whirl. You can sear the chicken, chop the veggies and make the dressing in advance, then mix it all up in individual servings throughout the week!

Ingredients:

For the salad

  • 1 pound boneless skinless chicken breasts
  • Sea salt & black pepper
  • 1 tablespoon olive oil
  • 2 hearts of romaine, thinly sliced (about 6 cups)
  • 2 cups finely shredded red cabbage (about ¼ head)
  • 2 large carrots, cut into matchsticks
  • 3 scallions, thinly sliced (about 1 cup)
  • ½ cup unsalted peanuts

For the dressing

  • ¼ cup creamy natural peanut butter
  • 1 tablespoon honey
  • 1 tablespoon gluten-free tamari
  • 1 lime, halved
  • Pinch of cayenne pepper (or sriracha)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the chicken with sea salt and pepper. Add the olive oil to the pan, followed by the chicken breasts. Cook until golden brown and firm, about 8 minutes per side. Remove to a plate to rest for 10 minutes.
  2. Meanwhile, toss the romaine, cabbage, carrots and scallions in a large salad bowl.
  3. In a small food processor, pulse the peanuts until coarsely chopped. Transfer to a small bowl and set aside.
  4. Add the peanut butter, honey, tamari, juice of half a lime, and cayenne to the processor and puree until smooth, adding up to ¼ cup water to get the dressing thin enough to drizzle. (Alternatively, you can chop the peanuts and whisk the dressing by hand).
  5. Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
  6. To serve, divide the salad between 4 plates and sprinkle with the chopped peanuts, and garnish with the remaining half a lime, but into quarters.

The original post Easy Asian Chicken Salad with Peanut Dressing was original posted on Feed Me Pheobe

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