Easy Asian Chicken Salad with Peanut Dressing

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

455 g

Boneless, Skinless Chicken Breasts

to taste

Sea Salt

to taste

Ground Black Pepper

15 mL

Olive Oil

280 g

Thinly Sliced Romaine Hearts

160 g

Shredded Red Cabbage

2

Large Carrots , julienned

30 g

Thinly Sliced Scallions

75 g

Unsalted Peanuts

80 g

Creamy Natural Peanut Butter

20 g

Honey

15 mL

Gluten-Free Tamari Soy Sauce

1

Lime

to taste

Cayenne Pepper

60 mL

Water

Cooking Instructions

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Step 1

Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the Boneless, Skinless Chicken Breasts (455 g) with Sea Salt (to taste) and  Ground Black Pepper (to taste) .

Step 2

Add Olive Oil (15 mL) 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.

Step 3

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