This Easy Asian Chicken Salad Recipe, adapted from the lovely Andie Mitchell's cookbook Eating in the Middle, combines carrots, cabbage, and romaine with creamy peanut dressing - a crunchy, healthy version of Chinese chicken salad!
Total Time
25min
5.0
1 Rating
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
1
lb
Boneless, Skinless Chicken Breasts
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
1
Tbsp
Olive Oil
•
6
cups
Thinly Sliced
Romaine Hearts
•
2
cups
Shredded
Red Cabbage
•
2
Large
Carrots
, julienned
•
1
cup
Thinly Sliced
Scallions
•
1/2
cup
Unsalted Peanuts
•
1/4
cup
Creamy Natural Peanut Butter
•
1
Tbsp
Honey
•
1
Tbsp
Gluten-Free Tamari Soy Sauce
•
1
Lime
•
to taste
Cayenne Pepper
•
1/4
cup
Water
Cooking Instructions
1.
Set a 12-inch heavy-bottomed skillet over a medium-high flame. Season the Boneless, Skinless Chicken Breasts (1 lb) with Sea Salt (to taste) and Ground Black Pepper (to taste).
2.
Add Olive Oil (1 Tbsp) 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.
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