Set a 12 inch heavy bottomed skillet over a medium high flame. Season the Boneless, Skinless Chicken Breast (1 pound) with Sea Salt (to taste) and Ground Black Pepper (to taste).
Add Olive Oil (1 tablespoon) 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 Heart (6 cup), Red Cabbage (2 cup), matchstick Carrot (2), and thinly sliced Scallion (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.
Add the Creamy Natural Peanut Butter (1/4 cup), Honey (1 tablespoon), Gluten-Free Tamari Soy Sauce (1 tablespoon), juice of half a Lime (1), and 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!