Set a 12 inch heavy bottomed skillet over a medium high flame. Season the
Boneless, Skinless Chicken Breasts (1 lb)
Sea Salt (to taste)
Ground Black Pepper (to taste)
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.
Meanwhile, toss the thinly sliced
Romaine Hearts (6 cups)
Red Cabbage (2 cups)
, and thinly sliced
Scallions (1 cup)
in a large salad bowl.
In a small food processor, pulse the
Unsalted Peanuts (1/2 cup)
until coarsely chopped. Transfer to a small bowl and set aside.
Creamy Natural Peanut Butter (1/4 cup)
Honey (1 Tbsp)
Gluten-Free Tamari Soy Sauce (1 Tbsp)
, juice of half a
Cayenne Pepper (to taste)
to the processor and puree until smooth, add
Water (1/4 cup)
to get the dressing thin enough to drizzle.
Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
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. Serve and enjoy!