Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, sliced into thin strips
  • 1 tbsp avocado oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 4 cups Napa cabbage, shredded
  • 2 cups red cabbage, thinly sliced
  • 1 large red bell pepper, julienned
  • 1 cup carrots, matchstick cut
  • 3 green onions, bias sliced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup fresh mint leaves, torn
  • 0.5 cup roasted salted peanuts, crushed
  • 0.5 cup creamy natural peanut butter
  • 3 tbsp fresh lime juice
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 2 tbsp warm water

Instructions:

  1. Pat the chicken strips dry and season with sea salt and black pepper.
  2. Heat avocado oil in a large skillet over medium-high heat. Sear chicken for 6-8 minutes until golden brown and cooked through (internal temperature 165°F). Remove from heat and set aside.
  3. In a small bowl or mason jar, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
  4. In an oversized mixing bowl, combine shredded Napa cabbage, red cabbage, bell pepper, carrots, and green onions.
  5. Add the seared chicken and fresh herbs (cilantro and mint) to the bowl. Pour the peanut dressing over the salad.
  6. Toss vigorously to ensure the cabbage is fully coated. Garnish with crushed roasted peanuts before serving.