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 Ratings
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
1
lb
Tyson® 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
Tyson® 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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