Cooking Instructions
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Step 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)
.
Step 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.
Step 3
Meanwhile, toss the thinly sliced
Romaine Hearts (6 cups)
,
Red Cabbage (2 cups)
, matchstick
Carrots (2)
, and thinly sliced
Scallions (1 cup)
in a large salad bowl.
Step 4
In a small food processor, pulse the
Unsalted Peanuts (1/2 cup)
until coarsely chopped. Transfer to a small bowl and set aside.
Step 5
Add the
Creamy Natural Peanut Butter (1/4 cup)
,
Honey (1 Tbsp)
,
Gluten-Free Tamari Soy Sauce (1 Tbsp)
, 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.
Step 6
Slice the chicken into thin strips and arrange on top of the romaine. Drizzle with the dressing and gently toss to coat.
Step 7
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!
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