Directions
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Step 1
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).
Step 2
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.
Step 3
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.
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 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.
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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